California-style Enchiladas

READY IN: 40mins
Recipe by Sackville

These are easy to put together and can be made for vegetarians and meat eaters alike. I suspect some beef strips, instead of chicken, wouldn't be out of place here so feel free to experiment!

Top Review by Evie3234

Have had this in my hopper for awhile so thought it about time I make it. Nice flavours and really liked the avocado cream that is poured over top, I will make that again for other uses. I also used chicken and browned that before anything else, and I used apple juice for the liquid option. In the ingredients its stated to use yogurt yet in step 6 it mentions cream, I used the yogurt and liked the flavour. Thank you for sharing.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350.
  2. Heat oil in a frying pan and add onions, garlic and mushrooms, cooking for 2 minutes.
  3. Add water (or other options) and thyme and cook for 5-6 minutes.
  4. If you are adding chicken, put it in at this point as well.
  5. When most of the liquid has evaporated, set aside.
  6. Puree the cream, chilis and avocado until smooth.
  7. Take some of the mushroom mixture and roll it up into a tortilla.
  8. Place in an ovenproof dish then poor sauce over tortillas.
  9. Sprinkle the cheese over top.
  10. Bake until heated through, about 10 minutes.

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