It’s not often we eat a meal that is COMPLETELY meat free. We are a meat and potato kind of family. So its kind of a special thing when Mamma makes a meat free meal. This time around I made some Cheesy Avocado Enchiladas and paired it with some Easy Spanish Rice, Homemade Corn Tortilla Chips and Guacamole.
Prep Time: Approx. 30-45 minutes ~~ Cook Time: 25-35 Minutes
1/2 Red Onion
1 Cup Cilantro
Juice of 1 Lime
2-4 Cloves of Garlic
3/4 Tsp. Salt
20 Corn Tortillas
2 Cans Enchilada Sauce ( or 4 over flowing Cups of Green Chili)
1/2 Cup Canola Oil or Oil of preference for frying
1Lb. Monty Jack or Spanish Style Cheese
Chop Avocado, Onion, Pepper, Cilantro. Toss together. Set aside.
Heat oil in frying pan, and fry tortillas until LIGHTLY golden. DO NOT fry completely because you still need them to be mold-able.
Cover half of baking dish with Sauce or Green Chili. And put about 1/4 Cup of Sauce on dish. Dip tortillas on sauce, spoon avocado filling and roll. Place into baking dish.
Do this with all remaining filling, cover with remaining sauce or chili and than top with cheese.
Easy Spanish Rice Side Dish:
Prep Time: Approx 15 Minutes ~~~ Cook Time 20-30 Minutes
2 Tbsp. Oil
1/4 Onion Chopped
1/12 Cups Rice
3 Cloves Garlic
1 Can Tomato Sauce
Heat oil in pan. Add in Onion and Rice and cook until the onion is tender and rice is browned slightly.
Add in broth carefully and than tomato sauce. Bring to boil.
Simmer for 20-30 minutes
For Tortilla Chips just simply cut corn tortillas into 4 Quarters (like picture) I just use my pizza cutter.
Heat oil in pan and fry until golden brown.
Set on towel to drain excess oil and sprinkle with salt right away.
I hope you enjoy this as much as we did! And please share this delightful dish with your friends!