Ahhh, fall is here and finally it’s getting cooler. In the summer, my whole kitchen feels like an oven. Located on the southwest side of my house, the heat gathers and hangs there or swirls there when the ceiling fan is on. The heat even spills over into the breakfast room.
Of course this means that I avoid using the oven as much as possible in the summer. That’s why it feels so good when fall rolls around. Now I can try out all the recipes I’ve been wanting to try, but avoiding in an attempt to stay cool. Or, I can throw something together that needs to be baked without the fear that I’ll be a melted puddle on the floor before it’s done.
I’ve been hungry for enchiladas. I want them quick, easy, and I don’t want to have to go to the store.
After rummaging through the cabinets, here’s what I came up with:
Enchiladas
Makes 10
Olive oil spray
Filling
1 – 2 tbsp olive oil
1 medium white onion, peeled and chopped
1 lb ground turkey or ground beef
1/4 tsp sea salt
1/8 tsp ground black pepper
1/2 tsp garlic powder
1 tbsp ground cumin
1/2 tsp chipotle powder
1/4 tsp paprika
Sauce
2 avocados
1 cup sour cream
Sprinkle of salt
Sprinkle of garlic powder
1/3 can + all the liquid from 10 oz can Rotel diced tomatoes and peppers
4 oz cheddar cheese, grated
10 white corn tortillas
Preheat oven to 350º. Spray baking pan with olive oil spray.
Prepare the filling
Heat olive oil in medium skillet. Add chopped onions and cook until they turn clear. Add ground turkey or beef, breaking apart with your fingers as you add it to the pan. Once meat has browned on one side, use spatula to stir and continue to break meat in to smaller pieces. Add salt, pepper, garlic powder, cumin, chipotle powder, and paprika. Continue to stir and cook until meat is browned through.
Sauce
While meat is browning, cut avocado in half. Remove pit and scoop out of skin into a medium bowl. Using a fork, mash the avocado until it begins to become creamy. Add sour cream and stir until mixture is smooth. Add salt, garlic powder, and 1/3 can Rotel tomatoes plus all the liquid from the can. Mix well.
Lay a tortilla on the countertop or a plate. Place a spoonful of filling in the tortilla. Top with about 1 1/2 tbsp grated cheddar cheese. Roll tortilla closed and place seam down in baking pan. Continue until all tortillas are filled an placed in pan. Top with sauce and any remaining meat or cheese.
Bake at 350º for 20 – 25 minutes. Remove and serve hot.
Now the kitchen smells delicious, and my mouth is full. Give these a try and let me know if you think they’re as tasty as I do.
