Adapted from The Enchanted Broccoli Forest
Preparation time: About 10 minutes (make this shortly before
filling and baking the enchiladas.)
Yield: about 10 - 12 enchiladas
An enchilada is a soft corn tortilla wrapped
around a filling and baked in a szuce. Usually the filling is quite
plain (cheese, chicken, or beef) and bland, and the sauce is the
1/2 cup fresh lemon juice
4 medium-sized avocados, perfectly ripe
3 medium cloves garlic, minced
6 scallions, finely minced (whites and greens)
3/4 cup minced fresh cilantro
2 medium-sized ripe tomatoes, diced
1 tsp. salt
3/4 tsp. ground cumin
- Place the lemon juice in a medium-sized bowl. Peel and pit the
avocados, cut them into small dice, and add them to the lemon
juice. Toss lightly.
- Add the remaining ingredients and mix gently.
- Stir in remaining ingredients. Cover tightly and chill. NOTE:
to help the guacamole retain its color, add the avocado pits.
Remove them just before serving.
TO ASSEMBLE AND BAKE ENCHILADAS:
Enchiladas are easy to assemble, once the filling and sauce are
prepared and the tortillas are premoistened. The procedure is as
- If you are using forzen tortillas, defrost
them first – fully wrapped – to prevent their drying
- Prepare the filling and sauce.
- Moisten the tortillas (this encourages flexibility) in one of
- sauté them very briefly on each side in a little oil
("Very briefly" means approximately 10 seconds.)
- Dip them briefly in the sauce. ("Briefly" means a dunking, not
- Dip them just as briefly in water (least desirable, however
- Assemble the enchiladas by placing a few tablespoons of filling
on one side of each tortilla and rolling it up. Pour a small amount
of sauce into a shallow baking dish, add the enchiladas, and pour
the remaining sauce over the top. Cover with foil, and bake for
about 30 minutes in a 325 oven. Serve hot.