Tag Archives: lime

Ginger-Lime Marinade for Chicken or Salad Dressing

Ginger-Lime Marinade For Chicken Recipe – Food.com

 

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Filed under Louisiana / Cajun

Cilantro Lime Cream Sauce and Avocado Enchiladas

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
  • Salt

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.

Avocado Mix

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
  • Salt

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.

Enchiladas

  • 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!

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Filed under Cheese, Dip / Spread / Sauce / Seasoning, Entree, Mexican, Side Dishes / Vegetables