Zutaten für California Style Enchiladas
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Zubereitung von California Style Enchiladas
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; cook for 2 minutes, until softened.
- Add sliced mushrooms, water, and thyme. Cook for 5-6 minutes, until mushrooms are tender and most of the liquid has evaporated.
- Stir in shredded chicken (or beef). If using, cook for another 2 minutes to heat through.
- Remove from heat and set aside.
- In a blender or food processor, combine heavy cream, diced green chilis (undrained), and avocado. Blend until completely smooth.
- Spread a thin layer of the avocado sauce on the bottom of an oven-safe baking dish.
- Fill each tortilla with approximately 1/3 cup of the mushroom and chicken mixture. Roll tightly and place seam-down in the baking dish.
- Pour the remaining avocado sauce over the enchiladas.
- Sprinkle generously with shredded Monterey Jack cheese.
- Bake for 10-12 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
66g
Fat
76g
Carbs
26g
