Vegetarian Gluten-Free Avocado Enchiladas

As you probably know, we are vegetarians. We have also recently embarked on a gluten-free adventure. Ya'll eating gluten-free when you're already a vegetarian is a CHALLENGE! But we're making it work. And I may or may not have eaten some pizza last night (I've yet to find a homemade gluten-free crust that I like), but we are really trying to rid our diet of gluten.

My creative cooking skills have been in overdrive trying to figure out things to make for dinner that don't involve gluten (our previous week included pasta and pizza at LEAST once a week). And yesterday as I browsed instagram, I saw a photo of avocado enchiladas and I set to work coming up with a recipe. 

It did not disappoint and I even got "These are restaurant quality." from the Farmer (that's kind of an inside joke at our house), which means they were pretty dang good.

I haven't posted a recipe in a long time so I really want to share these, especially for Auntie Rosita since she's the one who inspired the Farmer family to go gluten-free.

The Recipe: Avocado Enchiladas (Serves 2 - can easily be doubled)

What you need:

8 corn tortillas

1 1/2 avocados (chopped)

1 c shredded cheese*

1 jar Trader Joe's Organic Tomatillo & Roasted Yellow Chili Salsa

1/4 c organic Greek yogurt

Preheat oven to 350 degrees

Combine entire jar of salsa and 1/4 c Greek yogurt in a small bowl. Set aside. Chop avocado. Grate cheese into a small bowl. Place a spoonful of avocado and a hand pinch (use all fingers to pick up a pinch of cheese) of cheese into a corn tortilla. Roll and place horizontally in a 2-qt (or 7x11) baking dish. Continue with all tortillas. Pour salsa mixture over the top of the tortillas and top with remaining cheese (or grate more if you need to). Bake for 25 minutes. 

*certain cheeses may contain gluten

Total preparation time: 15 mins
Cook time: 25 mins

We paired the enchiladas with Mexican rice I made in the rice cooker with brown rice, 1/4 c salsa and 1 tsp cumin. 

Sweet P would have loved them, but she got sick one night while my mom was making tacos and can't stand the smell of corn tortillas. Plus, I think the salsa was a tad too spicy for her. 

Next time I'll use salsa verde for a green sauce instead of red and make a larger batch! These were delish! If you don't have a Trader Joe's near you, just find another type of tomatillo based salsa. The Farmer and I both thought the tanginess of the tomatillos and Greek yogurt worked really well with the avocado. 

Did you try this recipe? Please leave a comment to let me know how it turned out or what you did differently!