Enchiladas stuffed with creamy avocado and cheese, and smothered in the best homemade enchilada sauce. These avocado enchiladas are my favorite easy enchilada recipe!
Who out there loves enchiladas?! If I had to pick a favorite type of food, it would most likely be Mexican… well, maybe Italian would be first (hello, pizza!) but Mexican is a very close second. 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:
- Vegetarian Enchiladas with Sweet Potato and Black Beans
- Chicken Enchilada Casserole
- Quinoa Enchilada Stuffed Delicata Squash
- 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
- 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.)
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