Avocado enchilada casserole seemed to sound a bit odd, but it’s really not and some of us already know it. How many of you had this as a kid? How many of you have been preparing this for a long time that it’s not something new for you already? However, I assure you that this casserole recipe from The Cottage Mama is boasting of a unique flavor that can set it apart from other avocado enchilada recipe. It has a bit of an edge, you see. And you can only find our if you try.
Avocados seem to be in season all the time, aren’t they? According to what I’ve heard from a friend of mine, California has been producing avocados from February to September. The peak of the product is during summer.
However, we import avocados from Mexico, which is why we seem to have them all the time in the local grocery. That is a blessing for those who love they guacamoles and salad. My Mom is super happy because of that actually-she loves avocados.
When I was a kid, we often see her making avocado shake or simply eating avocado with ice, milk, and sugar. Sometimes she used avocado for guacamole, but most of the time she just ate them that way. Yes, she’s super addicted to them.
This avocado casserole recipe will bring something new to your table. It’s a simple casserole recipe that will have you begging for seconds the moment you tasted it. You’re gonna love this one, I am sure.
Photo and recipe courtesy of The Cottage Mama.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure you spread out the avocado when layering, though it’s fine if it doesn’t cover the tortillas.
