Avocado Enchiladas

 
These Avocado Enchiladas are delicious alone but will easily allow you to add your favorite meat and spices to make it your own, hope you enjoy!
 

 

I was trying to think up something to make for St. Patrick’s day that would be green, but not weird (because you know some of those dyed green dishes just look gross), and I didn’t want to do corned beef and cabbage, so I needed to find something different. I had a few avocados left from a salad I had made, and they just so happen to be green. I decided to make Avocado Enchiladas, and I was incredibly hesitant. I needed these to be well balanced and flavorful. I decided to go the cool and spicy route and we LOVED them.

 

I love that these enchiladas work well as a vegetarian dish, but you could, of course, go crazy and throw chicken or steak in. You better believe that I’ll be trying it and I’ll make sure to post my results.

 

I’m not a big fan of spicy. In fact, I’m a whimp when it comes to spicy through and through, but the pepper jack cheese from Tillamook is lovely. It’s creamy and melts beautifully, but the best part is the flavor. It has a little kick to it, but because the flavor is so delicious you can’t help but love it.

 

 

Is Avocado a Vegetable?

Avocado is actually a fruit, or large berry containing one seed.

Avocados offer nearly 20 vitamins and minerals in every serving.

Avocados are high in potassium and a good source of Vitamin C.

 

Can Enchiladas Be Made Ahead?

You can assemble enchiladas up to two days ahead.

Cover, refrigerate, and bake them before serving.

 

How Long Will Cooked Enchiladas Keep?

Enchiladas will last for 3-5 days in the refrigerator.

To keep longer, freeze enchiladas for up to 6 months.

 

Avocado Enchiladas

Yield: 4-6 servings

Avocado Enchiladas

Avocado Enchiladas

These Avocado Enchiladas are delicious alone but will easily allow you to add your favorite meat and spices to make it your own, hope you enjoy!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 Large Ripe, but firm California Avocados
  • 1 Scant Tablespoon Cumin
  • 2 Large Cloves of Garlic, minced
  • 1/4 Cup Lime Juice
  • 1/3 Cup Honey
  • 1 Heaping Tablespoon Cilantro, chopped
  • 1 1/2 Cup Green Enchilada Sauce
  • 1 1/4 Cup Heavy Cream
  • Tillamook Pepperjack Cheese, grated
  • Corn Tortillas (or flour is fine)

Instructions

  1. Using a knife, slice all the way around the avocado from top to bottom.
  2. Separate the two halves and remove the pit (I do this by holding the avocado in one hand, and carefully hitting the pit with my knife blade. The blade sticks and I give a little twist to remove the pit).
  3. Using a paring knife, slice the meat of the avocado from top to bottom and side to side to create chunks of avocado.
  4. Use a spoon to remove all of the avocado.
  5. In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice.
  6. Add the avocado and toss gently.
  7. Place the tortillas (it will depend on how full you make each tortilla how many you can get out of this recipe. I don't like mine bulging, so I skimp a bit) in a piece of saran wrap and fold it over the top of the tortillas, keeping the end open slightly.
  8. Warm in the microwave for 30 seconds at a time or until soft and pliable.
  9. Meanwhile, whisk together the green enchilada sauce and heavy cream.
  10. Spread a little on the bottom of a 9x13" baking dish.
  11. Scoop a little of the avocado mixture into a tortilla, top with a small sprinkling of cheese, and roll shut.
  12. Place in the baking dish, seam side down and repeat with remaining tortillas.
  13. Spoon a little enchilada sauce over all of the enchiladas and top with grated cheese.
  14. Bake at 350 for 20-30 min or until bubbly and beginning to brown slightly.

Nutrition Information:

Yield:

46

Serving Size:

1

Amount Per Serving:Calories: 421 Saturated Fat: 0g Cholesterol: 67.9mg Sodium: 0mg Carbohydrates: 32.3g Fiber: 8g Sugar: 21.7g Protein: 4.4g
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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17 comments on “Avocado Enchiladas”

  1. I just came to say this recipe is easy to modify to vegan if anyone is interested! I skipped the honey, used cashew cream instead of heavy cream and vegan cheese! Also added sautéed onions to the enchilada sauce just because I think my husband an I are addicted to onions lol! My husband LOVES this recipe even though he is not vegan or even vegetarian. This is a great base recipe and thank you for sharing it! 

  2. I found these waaay too sweet . I would probably skip the honey completely next time, but I probably won’t make it again.

  3. Made these tonight for dinner with whole wheat tortillas (What I had in the fridge) and sour cream instead of heavy cream (what I had on hand). Still turned out delicious! Thanks for the recipe!

  4. Love this dish! It will definitely be added to my meatless meal recipes. It was so easy to make that even my husband was able to make it. I don’t like cilantro so we left it off. Thanks for this delicious recipe.

  5. Made these last night and they were SO good…probably the best-tasting dinner I’ve ever served!

  6. Pingback: Avocado Enchiladas Recipe | Things To Do Yourself - DIY

  7. I think I’m going to try these tonight for dinner. They look amazing! I love anything with avocado!! 🙂

  8. These sound wonderful! I've never baked avacado, only had it raw in salads, sandwiches or as guacamole. But avacado is one of my favourite foods and you can bet I'll be trying this — minus the cilantro, which I can't stand.

  9. Wow, these look delicious! I absolutely adore avocado, so having it mixed with cream and stuffed in a tortilla is like a dream come true. Fantastic idea!!

    • you can also lay the tortillas dletcriy on a hot cooktop. very simple and no need for the pan (although everyone should have a good cast iron skillet). just dont walk away from the stove!

  10. How do you always know what I want for dinner?