Food Geek Friday: Avocado Enchiladas with Mushroom Cream Sauce

From time to time, I find myself obsessed with a certain meal or ingredient. When it's an ingredient, I'll play around to discover how many ways I can use it. My current obsession is the avocado. As I was randomly skimming recipes as I do, I saw one for avocado enchiladas. Admittedly, I didn't read the recipe but decided I'd make it by the seat of my pants. I lucked out because it was delicious!

Unfortunately, because I was flying without a net, I also eyeballed the majority of the ingredients. Just fly along and have fun with it!

Avocado Enchiladas with Mushroom Cream Sauce

  • 4 whole wheat tortillas
  • 1 large avocado
  • Mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • Almond milk
  • Cream
  • Garlic
  1. Spray a dish with olive oil. I used a square pan – 8x8 I think?
  2. Cut avocado in half. Slice avo while still in skin. Scoop out with spoon and then line slices down center of tortilla. Roll up and put seam side down in pan.
  3. In sauce pan, sautee mushrooms. (Use some olive oil or butter if it isn’t non stick.) Spread mushrooms over tortillas.
  4. In same sautee pan, add butter and flour.
  5. Here’s where I get less technical. Add in about a cloves worth or so of chopped garlic. Then pour in some cream and almond milk and bring to a boil. I have absolutely no idea how much I used. Most recipes for a béchamel or basic white sauce call for milk – I had cream and almond milk so I used those. Simmer, stirring constantly until it’s too the desired thickness you’d like. Pour over mushrooms and tortillas.
  6. If you want to make them immediately, put into a 350 degree oven for 10-15 minutes. I pre-made the tortillas and sauce earlier today and then heated them up this afternoon. Most times I make enchiladas, I do all the prep and then pop them in the oven when I’m ready to eat. Perfect at the end of a long day!

I love enchiladas because they're so versatile. You can play around with different combinations of stuffings and sauces. Plus, as I said before, it's so easy to pre-roll them and then pop in the oven later when you're too tired to cook. Enjoy!