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California Avocado Enchiladas Frescas

California Avocado Enchiladas Frescas
Total time:

31 min

Prep time:

1 min

Cook time:

30 min


Serving Size: 4

As needed California Avocado Tomatillo Salsa
1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
4 tomatillos, husked, washed and very finely diced
2 scallions, white and some green parts, thinly sliced on a diagonal
1/2 bunch cilantro, chopped
1 Tbsp. minced jalapeno pepper, seeds optional
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cups freshly squeezed lime juice
2 Tbsp. extra virgin olive oil
As needed Enchilada Sauce
4 dried ancho chiles, stemmed, seeded and lightly toasted
2 cup hot water
1/4 onion, roughly chopped
2 cloves garlic, chopped
1 tomato, cored and charred under the broiler on all sides
1 tsp. white vinegar
2 tsp. dried oregano
1 tsp. ground cumin
1 Tbsp. salt
1/2 Tbsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
As needed California Avocado Enchiladas Frescas
1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
1 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
3/4 cups grated Mexican manchego cheese
3/4 cups grated panela cheese
1/3 cups grated Cotija cheese
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
As needed Canola oil, for frying
8 corn tortillas
As needed California Avocado Tomatillo Salsa (see make-ahead recipe)
As needed Crema (optional)

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California Avocado Tomatillo Salsa

  1. Combine all ingredients in a bowl.
  2. Cover and chill at least 30 minutes.

Enchilada Sauce

  1. Cover chiles with hot water and let soak for 15 minutes. Place chiles in blender with the soaking liquid, onion, garlic, tomato, vinegar, oregano, cumin, salt and pepper. Puree until smooth.
  2. Heat oil in a heavy-bottomed pot and add sauce. Cook over medium heat, stirring constantly, for 5 to 10 minutes, or until the sauce thickens a little.

California Avocado Enchiladas Frescas

  1. In a bowl, mix together avocado, onion and cheeses. Add salt and pepper, to taste.
  2. Preheat oven to 350 degrees F.
  3. Fill a shallow skillet with 1/4-inch of oil and heat over medium heat. Once oil is hot enough, fry tortillas, one at a time, about 20 to 30 seconds per side or until wilted but not crisp. Drain well on paper towels.
  4. One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter.
  5. Spoon avocado, onion and cheese mixture evenly onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down and side by side. Top each enchilada with a few spoonfuls of extra Enchilada Sauce.
  6. Place pan in oven to heat through, about 10 to 15 minutes.
  7. Serve immediately, topped with California Avocado Tomatillo Salsa. Drizzle with crema, if desired.

Tip: Lightly toast ancho chiles to soften and develop flavor, but do not blacken. Place chiles over a low gas flame or on the grill and heat a few seconds on each side.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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