Nacho Cheesy Enchiladas with Avocado Cream Sauce
So I thought its only fitting to kick off the first food feature on the blog with the recipe that started it all, formerly known as, “Meiko’s Bomb Enchiladas”. Why I named it this? I don’t really remember. I’m part time corny, part time cool. This must have been an off day. Nonetheless, this dish is definitely one of the favorites.
If I had my way now I would name them, “Extra Cheesily Confused” Enchiladas. Easily confused, cheesily confused … did you catch that? Yes, still being corny. But as an online entrepreneur you have to consider SEO and common search topics when naming posts… blah blah blah. Any who, that name is my pick because when I developed the recipe I couldn’t decide if I wanted green or red enchilada sauce so I mixed them both. I didn’t know if I wanted beef or chicken enchiladas, so I mixed both meats. I think it represents a common life philosophy that many of my male friends live by … why choose when you can have them both… oops did I say that?
As I mentioned in my last post, this video was a result of a video editing assignment. Since you are actually reading this I thought you probably deserve a good hearty laugh today so I will humor you with a link to my original class video assignment. I am blushing in real life while watching that video. It is so embarrassing and I have so many questions for my younger self.
* 1. How were you so darn skinny?
* 2. Why are you talking so fast? You look like you are afraid of getting caught.
* 3. Why do you have an animated video thot avatar of yourself in the beginning of this video? Why did you think that was appropriate for class?
* 4. Breath, girl breath
* 5. Why are you yelling?
* 6. Why are you cooking in the dark?
* 7. Who told you that dance move at the end was cute???
So, so many questions!!! But as I said in my last post, I played this video and shared the enchiladas with my classmates for an assignment. Even thought the video needs help, the enchiladas got rave reviews and that is what started it all.
Back to what’s important, the recipe, I love this dish because it is so flexible. Now take a stroll with me for a second and think about all the times you’ve had a dinner party and had to consider options for guests with different food restrictions. Its often a hassle to make special dish for one or two people. What’s great about the enchiladas are that they’re individually wrapped, you can easily make several variations depending on the guests you plan to serve.
Something important to note is that tortillas you use make a difference. I am a loyal user of Maria and Ricardo Handmade tortillas. I found them by chance at my local Whole Foods Grocery store and I have been hooked ever since. I am merely mentioning this detail because I have tried others and I think its makes a difference in the dish if the tortilla quality is poor. This is by no means a sponsored post so I am given my brand specifics for free. When selecting tortillas for any dish I would just recommend that the brand that you by says handmade. I have also found success with La Tortilla Factory brand which I think is available in most grocery stores.
What makes this enchilada version stand out above all the rest is the generous addition of nacho cheese which adds so much flavor to the dish. The recipe has evolved since inception with the addition of my avocado cream sauce that just adds to the richness of the dish and complements to enchilada sauce to perfection. I’ve prepared this dish for myself, I’ve brought it to company potlucks, baby showers, dinner parties, you name it. Its been a winner for me and I’m certain it will be a winner for you too. Give this recipe a try and tag #meikoandthedish with your post. Thoughts on this post? Engage and Enjoy!
- 1 Rotisserie Chicken bones removed and meat chopped
- 1 lb ground beef browned and drained
- 1 15oz can green enchilada sauce
- 1 15oz can red enchilada sauce
- 1 15oz can nacho cheese
- 1 4oz can chopped jalapeños
- ½ cup shredded white cheese mozzarella or pepper jack
- ¼ cup of Mexican crema or substitute sour cream
- ¼ large avocado
- 2 tablespoons of lemon juice
- Salt and Pepper to taste
- Optional Garnish: cilantro green onion
- Preheat oven to 375°F.
- In a large pan, mix cooked chicken, beef, nacho cheese, and chopped jalapeños on medium low heat and stir. Once mixed, turn heat down to low.
- In a separate bowl, mix green and red enchilada sauces together. Separate 1 ½ cups of the sauce mixture to make the avocado cream sauce.
- Pour just enough of the green/red enchilada sauce mixture to coat the bottom of your baking dish then set aside. NOTE: There should only be enough to coat the bottom of the dish and minimal excess sauce otherwise your enchiladas will end up too soggy.
- In a blender add in the 1 ½ cups of the green/red enchilada sauce mixture along with the crema, lemon juice, and avocado and blend until smooth. Add salt and pepper to your liking.
- Take your tortillas and warm them in the microwave for approximately 10-15 seconds. This will make the tortillas more flexible for folding.
- Use tortillas to build each enchilada inside the baking dish. Put two large tablespoons of the meat mixture inside each tortilla and fold close. Generously, brush on the red/green enchilada sauce on the entire tortilla to help seal it shut.
- Once all of the enchiladas have been stuffed and sealed, pour the avocado cream sauce over the top. For presentation, try to stay predominately in the center of the enchiladas although it is ok if you do not.
- Spread shredded cheese across the top of the enchiladas and put in the oven for approximately 10-15 minutes (or until the cheese is melted).
- Serve warm.
- OPTIONAL GARNISH: chopped green onion, red onion, cilantro and/or avocado
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.