Simple Avocado Enchiladas

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Recipe submitted by heartgoeshere, 10/23/07

Simple Avocado Enchiladas

Ingredients (use vegan versions):

1 bag shredded vegan cheese
1 can red enchilada sauce
1 1/2 large, ripe avocados, sliced
1/2 onion, finely diced
3/4 jalapeno or other mild pepper, finely diced
1 small can black olives
about 3/4 cup chopped cilantro
any other ingredients you want to add (green onions, etc)
12 tortillas

Directions:

Preheat oven to 350.

In a large pan, heat up enchilada sauce till bubbling. Lower Heat and place first tortilla in the sauce. When you lift the tortilla with a spatula and the edges sag, it's ready to be taken out. Place to one side of baking dish (be conservative with space, you have to fit 12!) and fill the middle with all your goodies - lots of cheese, hearty slices of avocado, olives, cilantro, chopped onion and jalapeno, and anything else your heart desires. fold two sides of stuffed tortilla together and viola! One down.

I'll usually put the next tortilla in the sauce as I'm filling the cooked tortilla, but make sure it's not too hot or they will cook too fast. When you've finished all 12 enchiladas, smother them with any leftover sauce and top with any stuffing leftovers you may have. I like to put a big slice of avocado on top, too. stick in your preheated oven until cheese is melted, usually 10-15 minutes. Serve with black beans and Mexican style rice for a complete meal! enjoy!

Serves: 12

Preparation time: about 45 minutes


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boomerang

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Re: Simple Avocado Enchiladas

« Reply #1 on: November 01, 2007, 09:01:43 PM »

These are awesome! I'm overly sensitive to spice so I left out the jalapenos and went light on the enchilada sauce, it didn't compromise the flavor at all. They look impressive, too.


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enohpesrep

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Re: Simple Avocado Enchiladas

« Reply #2 on: November 05, 2007, 12:49:26 AM »

These enchiladas rock!

I added a lil bit of garlic and black beans, and I might experiment by adding corn next time. Either way, they're really easy to make and they satisfy. The only problem I ran into was that I ran out of enchilada sauce about halfway through preparation and had to substitute tomato sauce with some spices added for the rest.

Still, five stars! I'll be making them again.


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erinbish

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Re: Simple Avocado Enchiladas

« Reply #3 on: November 09, 2007, 05:54:16 PM »

I made these last night and they were awesome! I made a several alterations due to not having all of the ingredients and laziness. I omitted the vegan cheese, put black beans and brown rice in the enchiladas rather than serving them on the side and used red onion. I left out the olives (didn't have any) and decreased the amount of avocado to one. I used corn tortillas. I really like the idea of soaking the tortillas in the sauce. It makes the enchiladas so much saucier and easier to wrap. I hate it when I use dry ones and they don't stay put! I will make these again- yum, yum.


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littlebit11188

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Re: Simple Avocado Enchiladas

« Reply #4 on: November 21, 2007, 12:37:06 PM »

I made this for a school project. Everyone loved it. I added corn and refried beans and I thought it was so delicious. I will be making this again! Grin


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Jessica_Marie

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Re: Simple Avocado Enchiladas

« Reply #5 on: January 20, 2008, 08:42:49 PM »

Wow!!

This was extra good!! This will become a staple in my house for sure! Thanks for a great recipe~


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the1stdrop

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Re: Simple Avocado Enchiladas

« Reply #6 on: January 31, 2008, 01:32:15 PM »

These are really really good, and very easy. I added some smart life chicken strips and used the cheese sauce from the "mac n cheese, like it should be" recipe on this site... sooooo good. Smitten


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BIANCAROSE

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Re: Simple Avocado Enchiladas

« Reply #7 on: March 29, 2008, 05:34:54 PM »

These were so good. I used green enchilada sauce instead of red and a chipotle soy cheese. YUM


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Vegan_Blonde09

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Re: Simple Avocado Enchiladas

« Reply #8 on: April 03, 2009, 11:58:11 AM »

This is my favorite recipe so far! I love avocado, so this recipe was perfect! I used black beans, black olives, onion, jalapeno, cilantro, avocado, and vegan cheese. I bought 2 lg cans of extra spicy enchilada sauce (good thing, because I don't know that one would have been enough). My Pyrex only fit 8, not 12. Will definitely make these again!!


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