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Simple Avocado Enchiladas

What you need: 

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

What you do: 

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!

Preparation Time: 
about 45 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

turned out great!
Used pinto beans too.  Needed more sauce so i  added some tomato sauce w/ the enchilada sauce.
My rice cheese didnt  quite melt like  i hoped for...oh well...i'll try a  cheese sauce next time

1 like

These turned out great!  I love how large pieces of avocado don't absorb other flavors, resulting in a nice bite of fresh avocado flavor in the middle of smothered goodness!  And the olives are nice for a little saltiness.

I made this more as an enchilada casserole/ lasagna-style dish (9X13inch pan) because I'm too lazy to roll each one  :P  I "cooked" the corn tortillas as described on the recipe and started with them on the bottom.  In addition to the ingredients in the recipe, I added TONS of green onion and 1 can black beans.  I basically made two layers of the ingredients, ending with cheese on top, which I drizzled the remaining enchilada sauce over.

I used a large, 19oz can of enchilada sauce, and it was the perfect amount.

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

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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.  :)>>>

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

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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! ;D

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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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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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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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