Beef and Avocado Enchiladas

I could eat Mexican food all week long.  I love enchiladas (although I'm kinda picky with them...don't like the red sauce) so I decided to create my own with a few different recipes as inspiration.  I have a chicken and green chile enchilada recipe that I have used and love, so decided to mix it up with some beef!  I typically use ground turkey but felt like changing it up today.  This recipe you could totally make with ground turkey or chicken!

Ingredients

Beef and Avocado Enchiladas

1.5 lb ground beef (or ground turkey or chicken)
1 onion, chopped
1 red pepper, chopped
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
1/2 tsp paprika


Avocado Cream Filling
1 ripe avocado, mashed
1/2 cup Greek yogurt
1/2 cup green chili salsa (or you can use 1-2 jars of green chilis)
1/2 - 1 lime, juiced

12 corn tortillas
1/2 cup - 1.5 cups shredded cheese (this varies depending on how much you want to add to the top of the enchiladas, it's completely a preference).

Directions:
Chop onions and red bell pepper, sauté with a touch of oil until soft.  Add ground beef and brown the meat until cooked through.  Add cumin, chili powder, salt, garlic powder and paprika and mix meat mixture.  Set aside.

Combine avocado filling.  Add mashed avocado, Greek yogurt, salsa and lime juice and stir together. If you want to ensure it is creamy you can add to a food processor.  I mixed mine by hand and it was just fine.

Because the corn tortillas will break when you roll them up, you may want to steam the tortillas before adding the mixture to the tortillas.

1. Preheat oven to 350 degrees
2. In a 9x13 baking dish, spread a small amount of avocado filling on the bottom of the baking dish, just enough to lightly cover the bottom.  
3. Take one corn tortilla and place a small amount of avocado filling in the tortilla, then add a spoonful of meat mixture to the tortilla.  (I add about the amount I would like in a taco).
4. Wrap the tortilla and place in baking dish with the seam down.  
5. Repeat until you've used all tortillas and meat mixture.  
6. Place remaining avocado mixture on top of the rolled tortillas.  (I also placed some extra green salsa on top too, as I wanted mine a little more moist). 
7. Top with shredded cheese.  (You can vary the amount of cheese depending on your liking).
8. Place in oven for 20-25 minutes or until cheese is melted and heated throughout.

Serve immediately and you can top with extra avocado if you desire!  Enjoy!!

21 Day Fix containers:  1 serving (1 enchilada worth)

1/2  yellow

1 red (this counts for the meat and small amount of greek yogurt)

1 blue (avocado)

[Add a side of asparagus for a green container]

(Personally I would probably just count the 1 tortilla as a full yellow, because when I cut these it never seems to just be the single tortilla that is served, just based on how it cuts for me.)