Avocado Enchiladas
Enchiladas stuffed with creamy avocado and cheese, and smothered in the best homemade enchilada sauce. These avocado enchiladas are a delicious and easy enchilada recipe!
Who out there loves enchiladas?! If I had to pick a favorite type of food, it would most likely be Mexican food. Out of all of the Mexican food options, enchiladas are definitely my favorite.
If you’re craving enchiladas but don’t have a lot of time to make them, then these Avocado Enchiladas are for you! This is seriously the easiest rolled enchilada recipe. The avocado filling is so quick and easy to make, you can even pull these together on a weeknight, no problem.
I make these with my homemade enchilada sauce, which takes 10 minutes, tops, of active time. The avocado filling can be prepped in less than 10 minutes as well. Grate some cheese and you’re ready to roll! Literally. Sorry, I couldn’t help myself! 😉
I like these enchiladas best with corn tortillas. Using corn tortillas also makes this recipe gluten-free.
Gently warm the tortillas in the microwave, dip them in the sauce, spoon in some filling, roll them up, and place them in your baking dish. Spoon some more sauce and a bit more cheese over the enchiladas and bake. I went light on the sauce for these photos, but we like these best with more sauce than you see in the pictures. Sauce them according to your tastes!
All in all, you’ll spend about 30 minutes prepping these. Not bad for enchiladas. Not bad at all.
These enchiladas are delicious on the first night, even better on the second, and still yummy for lunch on the third day. If they last that long. There’s a bit of lime juice in the filling, which helps to keep the avocado fresh for a couple of days. We like to serve these avocado enchiladas with Instant Pot black beans on the side. Enjoy!
More enchilada recipes:
- Chicken Enchilada Recipe
- Beef Enchiladas
- Avocado Enchiladas
- Vegetarian Enchiladas with Sweet Potato and Black Beans
- Chicken Enchilada Casserole
- Quinoa Enchilada Stuffed Delicata Squash
Avocado Enchiladas
Ingredients
- 2 ripe avocados
- juice of 1 lime
- 1/8 teaspoon salt
- 1/3 cup chopped red onion
- 1/3 cup chopped cilantro, plus more for garnish
- 1 ½ cups enchilada sauce
- 8 corn tortillas
- 1 cup plus ½ cup shredded Monterey jack cheese and/or cheddar cheese, divided
- Greek yogurt or sour cream for serving, if desired
Instructions
- Preheat oven to 350 degrees F.
- Peel, pit, and chop the avocados into ½-inch pieces; place in a medium bowl. Add the lime juice, salt, red onion, and cilantro. Stir gently to combine.
- Heat enchilada sauce until warm. Warm tortillas between paper towels in the microwave. Working with one tortilla at a time, dip tortillas into enchilada sauce. Spread about 1/3 cup of the avocado mixture down the center of each tortilla, followed by 2 tablespoons of the cheese. Roll up filled tortilla and place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas. Spread the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining ½ cup cheese.
- Cover pan with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until enchiladas are heated through and cheese is melted. Serve topped with additional chopped cilantro and Greek yogurt or sour cream, if desired. (I mixed my Greek yogurt with a little water to loosen it and make it easier to drizzle.)
Oh you had me at avocado! I love the looks of these enchiladas, Kristine! My husband and I make enchiladas fairly often, and we’re always looking for new combinations to try. Love this!
Thank you, Gayle! If a recipe has avocado in it, I’m usually pretty sure I’ll love it! 😉
Avacado enchiladas? Wow!! This is making me hungry. Great recipe 🙂
Yes! Two of my favorite foods, combined into one. 🙂 Thank you!
I love Mexican food, but have never actually had enchiladas. I definitely need to change that because they always look so amazing. And these ones have avocado which makes me want to try them even more!
I can’t believe you’ve never had enchiladas! You’ve got to try them – they are SO good!!
Love this recipe! Any Mexican food is a hit in our house, and this particular recipe has a short list of ingredients and plenty of avocados. Perfection, in my mind!
Yes, the simple ingredient list is one of my favorite things about this recipe! Thanks, Blair!
I love enchiladas and avocados are one of my very favorite foods. Will have to try these soon! 🙂
It’s hard to go wrong with avocados, isn’t it? 😉
I agree with you…mexican is definitely my favorite cuisine too! I will have to add these avocado enchiladas to our menu asap as I can never turn down enchiladas!
Thanks, Meg! I hope you enjoy these!
How do you make enchiladas look so darn pretty, Kristine?? Because these are completely gorgeous and I LOVE all the avocado goodness loaded inside! Enchiladas are a huge dinner fav around here so I have a feeling these would be a hit with the family!
Awww, thanks Sarah! You are too kind! With enchiladas in a pan I’m no good, but on a plate I can do! 😉
I love making enchiladas at home, and I’ve never thought to stuff them with avocado! This is such a great idea, and they look absolutely delicious!
Thanks, Marcie! I love this meal because it combines two of my favorites into one dish!
These look seriously amazing! I love avocados SO much 🙂 Pinning!
Thank you, Medha! Avocados are the best!!
Kristine, these look amazing, so completely decadent and light at the same time – love it!I want to gobble them up!
I love the sound of this dish! And what beautiful photos!
Love love LOVE enchiladas! And of course love avocados like the California girl I am. I am going to love these!
YUM! I love avocados. I would put them in everything if i could haha
How do you dip the tortillas into the sauce? Do you mean dip the ends?
Thank you.
I place a little bit of sauce in a wide, shallow bowl that is big enough to fit the tortillas and place the whole tortilla in the sauce. This, as well as warming the tortillas, helps corn tortillas to roll up without tearing. If you are using wheat tortillas you can skip the dipping step.
I made these last night along with the enchilada sauce. They were a hit. My kids are picky about spice so I left out the cayenne and chili powder in the enchilada sauce and my husband and I just topped ours with hot sauce. Kids did greek yogurt, cilantro and lime. Next time I will use at least 3 avocados so I can really stuff them. Served with a side of seasoned black beans.
I’m glad that your family enjoyed these, Joanna! Thanks for sharing your modifications. 🙂
Tried these tonight. Added a small can of mushrooms and 2/3 can of fire roasted corn. I also fire tasted the red onion before chopping it. Pretty good! When I make the recipe again, I’m going to add some garlic.
These are great. I hadn’t made them for a while and forgot how good (and simple) they are. Thanks.