I made these enchiladas for my book club last night and they really enjoyed them. I’m sorry I don’t have a picture to share. If you make this recipe, maybe you can share your picture with me?
Cilantro Lime Cream Sauce
- ½ yellow onion, 3 garlic cloves – rough chopped
- 1 stick plus 1 tablespoons butter
- 1 cup tequila
- ½ bunch cilantro plus 2 tablespoons finely chopped cilantro
- 1 pint heavy whipping cream
- Juice of 1 lime
In a small pot, add 1 stick butter and chopped onion and garlic. Cook until onion is translucent. Next add 1 cup tequila. Continue to cook over medium-high heat until the liquid is reduced by about 75%. Add to same pot ½ bunch of fresh cilantro (stems and all) and 1 pint of heavy whipping cream. For best results, don’t substitute for regular milk. Continue to cook (without scorching) until 25% reduced – sauce will begin to thicken (10-15 minutes). Now pour contents into a strainer or chinoise. I use a colander with small holes. Add juice of 1 lime, 2 tablespoons finely chopped cilantro, and 1 tablespoon butter.
It’s no secret that I absolutely LOVE avocados.
- 3 avocados
- ¼ red onion chopped
- 2 tablespoons finely chopped cilantro
- 1 plum tomato chopped
- Juice of ½ lime
Take 3 ripe avocados – ripe ones are squeezable, not mushy. Cut the avocados in half, carefully remove the seed and scoop the delicious avocado out of the skin with a spoon into a bowl. Add ¼ red onion finely chopped, 2 tablespoons finely chopped cilantro, 1 plum tomato, chopped, and the juice of ½ lime. Mash all ingredients until there are no large pieces – add salt to taste.
- White or yellow corn tortillas
- Queso Fresco cheese
- Monterey Jack Cheese, grated
- Avocado mixture
- Cilantro Lime Cream Sauce
Use white or yellow corn tortillas – flour tortillas don’t work very well, they get mushy. Warm up a couple tortillas at a time so they are easier to roll and don’t break up. (I just use a dry skillet.) Lay a tortilla out in front of you and scoop 1/3 cup of guacamole and lay it down the center of the tortilla, add 1 tablespoon cilantro lime cream sauce and 1 teaspoon of grated Queso Fresco cheese. Roll it up and place it in a baking dish folded side down. Continue doing this until the pan is full or guacamole is used up. Pour a light amount of the cream sauce over the rolled enchiladas and add grated monetary jack cheese on top, place in a 375° oven until the sauce begins to bubble a bit (maybe 10-15 minutes max). Remove from oven. Next pour some more of the sauce over them and sprinkle with Queso Fresco Cheese. Enjoy!