Beef Enchiladas with an Avocado Cream Sauce

Victory! I finally got K to eat enchiladas. And he liked them! When we first started dating, he didn’t want to have them because he didn’t like how they had so much sauce. So, I just thought he was opposed to sauce. Or Mexican seasoning. Well, seeing as how we love tacos so much, it’s not the seasoning. And, seeing as how he always wants more sauce on food, it wasn’t the sauce.

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Huh?

Exactly. He had no clear reasoning for being opposed to enchiladas. So, when I saw this recipe for an avocado sauce, I thought he might like it for its uniqueness. That it wasn’t too traditional. It turns out, he didn’t like the “look” of enchiladas. And the green sauce on these isn’t entirely appealing, I could see, but add in some brightly colored salsa for a bit of acidity on top, along with some crunchy green onions and melting cheese, they look much more up his alley.

You could even add more color by having extra filling and putting it on top of the enchiladas, like I did.

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Can’t waste anything, haha. Ok, so maybe that’s not so pretty, but it’s still tasty. I served these on top of rice to help soak up the extra sauce. Almost like burritos. I also added some smoked flavor with some canned chipotle peppers in adobo sauce. I might not do that again for us, just because we are babies when it comes to spice. 😉

Directions for Beef Enchiladas with an Avocado Cream Sauce

Adapted from Foodie Crush 

Avocado Cream Sauce

  • 2 cups heavy (or whipping) cream
  • 2 avocados
  • 1 cup chicken broth
  • 1 cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 Tablespoon lime juice
  • Salt and Pepper

Prepare a 9×13 inch baking dish, an 8×8 inch baking dish, and preheat the oven to 375 degrees.

Blend together all of the above (add more salt and pepper as needed) until smooth.

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Spread a layer of the sauce onto the bottom of both baking dishes.

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Now, make the filling.

Filling

  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 cups shredded cheddar cheese (or a Mexican blend)
  • Oil
  • Salt
  • Pepper
  • Salsa and green onions for garnish
  • 12 large tortillas

Saute the onion in some oil in a large pan until the onion has softened (a few minutes). Then, add the bell peppers with some salt and pepper. Saute until the peppers have also softened (a few minutes).

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Then, remove from the pan and add a bit more oil to the pan. Add the beef, along with the cumin and chili powder, and some salt and pepper. Cook the beef through, breaking it up as it cooks.

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Stir in the onion/bell peppers. After 2-3 minutes, turn off the heat.

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Assemble the enchiladas by filling each tortilla with some filling, topping with cheese, then rolling up and placing them in the baking dishes.

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You should be able to fit 8 in the big dish, and 4 in the smaller. Then, pour the avocado sauce on top, and sprinkle with more cheese.

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Bake at 375 degrees for 30 minutes until browned.

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Serve with salsa and green onions on top.

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Directions for Beef Enchiladas with an Avocado Cream Sauce (without pictures)

Adapted from Foodie Crush 

Avocado Cream Sauce

  • 2 cups heavy (or whipping) cream
  • 2 avocados
  • 1 cup chicken broth
  • 1 cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon minced garlic
  • 1 Tablespoon lime juice
  • Salt and Pepper

Prepare a 9×13 inch baking dish, an 8×8 inch baking dish, and preheat the oven to 375 degrees.

Blend together all of the above (add more salt and pepper as needed) until smooth. Spread a layer of the sauce onto the bottom of both baking dishes.

Now, make the filling.

Filling

  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 2 cups shredded cheddar cheese (or a Mexican blend)
  • Oil
  • Salt
  • Pepper
  • Salsa and green onions for garnish
  • 12 large tortillas

Saute the onion in some oil in a large pan until the onion has softened (a few minutes). Then, add the bell peppers with some salt and pepper. Saute until the peppers have also softened (a few minutes). Then, remove from the pan and add a bit more oil to the pan. Add the beef, along with the cumin and chili powder, and some salt and pepper. Cook the beef through, breaking it up as it cooks. Stir in the onion/bell peppers. After 2-3 minutes, turn off the heat.

Assemble the enchiladas by filling each tortilla with some filling, topping with cheese, then rolling up and placing them in the baking dishes. You should be able to fit 8 in the big dish, and 4 in the smaller. Then, pour the avocado sauce on top, and sprinkle with more cheese.

Bake at 375 degrees for 30 minutes until browned. Serve with salsa and green onions on top.

 

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