Guacamole Enchiladas

18 Jan

serves 3-4, as a one dish meal

This recipe is based on my memories of an amazing dish I had at Abuela’s Mexican restaurant in Bentonville, Arkansas. I was really pleased with how it turned out. So was my husband — he called dibs on the leftovers.

I think it needs a better name. Any suggestions?

Ingredients

  • Guacamole (see recipe below)
  • 8-12 corn tortillas (check the ingredients to be sure they don’t contain wheat)
  • Oil for frying the tortillas
  • 1 medium onion, chopped
  • 1 yellow or orange bell pepper, chopped
  • 2/3 cup canned diced tomatoes, or 1 medium tomato, peeled and diced
  • ½ lb baby spinach
  • 1 cup white wine
  • 1 ½ cups heavy cream
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 1 lb raw shrimp, peeled & deveined, tails removed
  • salt & pepper to taste
  • juice of ½ lemon
  • ½ tsp lemon zest

Guacamole:

  • 4-6 ripe avocadoes, mashed (enough to make about 2 cups)
  • ½ tsp garlic powder
  • salt and pepper to taste
  • juice of ½ lemon

Mash the avocado and stir in the remaining ingredients. Spoon it into a small plastic bag, seal the bag, and snip off a corner so you can squeeze it out.

Directions:

  1. Preheat oven to 325F.
  2. Fry the tortillas in a little oil over medium-high heat, 5-10 seconds per side, just until soft but not really brown.
  3. Quickly, fill hot tortillas with the guacamole. (It’s nice to have 2 people to do this part — one to fry while the other fills.) Squeeze a strip about 1” wide down the center of a tortilla and roll the tortilla around the guacamole. Place seam-side down in a baking dish.
  4. Cover dish with foil, and bake for about 20 minutes. You want the guacamole to be hot, but not really cooked.
  5. While the enchiladas are baking, make the sauce. In the oiled pan you used for the tortillas (pour off any excess oil), saute the onions and peppers until they begin to brown. Add spinach and tomatoes. When the spinach has wilted, add the wine, stirring up any bits that are stuck to the bottom. Boil until reduced by half. Add cream and spices. Boil until reduced by at least half, stirring occasionally. Add shrimp and cook for 3 minutes more, stirring gently so that the shrimp cook evenly. Remove from heat. Add salt and pepper to taste, and lemon juice and zest. Stir well.
  6. Assemble. You can do this 2 ways:Easy: Pour sauce over enchiladas and serve family-style.Fancy: Plate 2-3 enchiladas in the center of each plate, and spoon sauce over the top, piling it high.

If you want, and if you have it, some fresh herbs, like basil, cilantro, or oregano, sprinkled over the top, would make this extra fancy. Or a curl of lemon zest. Have fun!

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