Deena Drossin's Avocado Enchiladas


2 -12 oz cans Green Enchilada Sauce
2 - Tomatoes, diced
4 - Green Chiles, diced
1t - Cumin
1t - Chili Powder
1/2t - Salt
1/2t - Garlic Powder

Avocado Mixture
2 - Avocados, mashed
Juice of 1/2 lemon
1/2t - Salt
1/8 t. Cayenne

6 cups - Flour
1t - Baking Powder
1/2t - Salt
1/2 cup - Vegetable Shortening, cut into small pieces
2-1/2 cups - Warm water

12 oz Cheese, grated


1. In a mixing bowl, combine flour, baking powder, and salt. Mix well. Add shortening. Mix on low while slowly adding water. Mix on low for 90 seconds or until well mixed.
2. Place dough on floured surface. Divide into 2 equal portions, and cover with plastic wrap. Set aside at room temperature for 20 minutes.
3. Divide each half into 8 equal portions. On a floured work surface, roll each portion into a flat, 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. Let stand 10 minutes.
4. Heat sillet over medium heat, lightly coating with cooking spray. Cook tortillas for 1 minute on each side or until light brown spots form on surface.

Sauce and Mixture
In separate bowls, mix together sauce ingredients and avocado mixture ingredients.
2. In an 8-1/2X11 inch glass baking dish, pour enough sauce to cover bottom. Dip tortillas into sauce, covering both sides.
3. Drop 3T of avocado mixture across center of tortilla.
4. Roll tortilla, tucking one end in over filling. Place edge-side down in baking dish. Continue until dish is full.
5. Pour remainder of sauce over top and spread evenly.

6. Sprinkle grated cheese evenly over top of dish.
7. Bake in preheated 375° oven for 30-35 minutes

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