Enchilada is a popular dish throughout Mexico and Southeast America. It is made from rolled corn tortilla filled with various ingredients such as meats, cheese, beans or vegetables, then covered with a spicy tomato-based sauce. Enchilada dates back to the Mayan times when people would roll various foods into tortillas. Today, you’ll find delicious varieties of enchilada all over the world. With this recipe, you can make a light and healthy vegetarian enchilada at home. The filling is made with a creamy, tangy, and mildly spiced mashed avocado mixture. The rolled tortilla is covered with a thin tomato salsa, then topped off with cream and cheese. Savor each bite of this gorgeous, creamy, and spicy vegetarian enchilada. You can even have 2 to 3 rolls as it is light, nutritious, and absolutely delicious.
Ingredients:
This recipe takes about 30 minutes to make. Serves 4.
• 8 corn tortillas
• 1 cup of Mexican cream
• ½ cup of cotija cheese
• ½ cup of queso fresco
Avocado Filling:
• 3 ripe avocados
• 1 tbsp lime juice
• ½ white onion, minced
• ½ cup minced cilantro
• 1 serrano pepper, minced
• ¼ tsp salt
Salsa:
• 6 Roma tomatoes, halved and seeded
• ½ white onion, cut into chunks
• 4 garlic cloves
• 8 dried chilies
• 2 cups of water
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• ½ tsp cumin
• ¼ tsp dried oregano
• 4 ounces of tomato sauce
Instructions:
To make the avocado filling, mash the flesh of the avocados in a large mixing bowl.
Add the lime juice, onions, cilantro, serrano pepper, and salt.
Mix well then set aside.
To make the salsa, put the tomatoes, onion, garlic, dried chilies, water, salt, pepper, cumin, and oregano in a saucepot.
Boil over high heat for 10 minutes, then turn the heat off.
Using a hand blender, puree the mixture.
Mix in tomato sauce, then set aside.
Mix the cotija cheese and queso fresco together in a bowl.
To soften the tortillas, warm them for a few seconds in the microwave.
To assemble the enchiladas, spread the avocado filling in the center of each tortilla.
Roll each tortilla and arrange them on a serving plate.
Spread Mexican cream on top of the rolled tortillas, then pour the salsa on top.
Finally, sprinkle the cheese mixture on top and serve.
Ideas And Tips:
You can warm the tortillas in a steamer or in a hot dry pan.
You may substitute Mexican cream with crème fraiche or sour cream.
You can substitute cotija cheese with parmesan or Romano cheese and queso fresco with feta cheese.
You can use jalapeño instead of serrano pepper.
If you do not have a hand blender, you can puree the salsa in a regular blender or food processor.
You can add chicken chunks, minced pork or beef, shrimps, ham, sausage, fish, corn or beans to the filling.
images – https://www.youtube.com/watch?v=ewnSftUXTGk
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