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Guacamole Enchiladas Recipe

I’m pretty excited to share this recipe with you today. Back in February when we visited Big Bend, on our way back to New Orleans we stopped between Fort Stockton and San Antonio and had lunch at this little tiny Mexican place in Sonora, Texas. It’s called La Mexicana, and I had the most wonderful little dish there – Guacamole Enchiladas.

Guacamole Enchiladas Recipe - a great vegetarian treat for Cinco de Mayo!

Well like pretty much everyone, I really like guacamole. And I had really never seen it done in enchiladas before. I enjoyed the dish (of course), and have been saving my own version of it to share with you here for Cinco de Mayo week. This guacamole enchiladas recipe is actually fairly easy to create and is deliciously tasty. I think you’re going to enjoy it.

Guacamole Enchiladas Recipe

Yesterday we covered my guacamole recipe. That of course if one of the main ingredients in this dish. But something else we get to make here is enchilada sauce! I’ll admit, I’d never really made enchilada sauce from scratch before this recipe. I perused several recipes on the web and then just developed my own. It was really easy, and it takes just 10 quick minutes.

Enchilada Sauce

Enchilada sauce is mainly composed of tomato sauce, a little roux and a lot of spices. Below are the key flavor ingredients. I didn’t make this enchilada sauce spicy at all because my guacamole recipe has fresh jalapeño in it. I didn’t want to overload anyone with too much spice. Feel free to adjust the recipe below to suit your taste.

Key Flavor Ingredients for Enchilada Sauce

Once you get the guacamole done, the rest of this dish comes together quickly. Below are the ingredients needed for finishing up these to-die-for enchiladas. Besides corn tortillas and guacamole, we just need to add some cheese and the enchilada sauce on top. After the enchiladas come out of the oven, I like to sprinkle with a little finely chopped red onion.

Ingredients for Guacamole Enchiladas

Below I’ve laid out the assembly steps. Note that I only made a tiny pan of enchiladas. This was more so I could get better photographs of the dish. I have the recipe scaled below to make a full pan of enchiladas. Don’t worry about that! We carefully start with a corn tortilla then add about two tablespoons of guacamole. After rolling each one, it’s carefully placed in the pan. Once sauced and topped with cheese, the dish goes into the oven for a quick bake. Then we have delicious melty cheese with creamy guacamole filling. I love it.

Assembling Guacamole Enchiladas

This recipe is best enjoyed with friends, family and some refreshing adult beverages. Later in the week I’ll be publishing a mango margarita recipe. I’m convinced these two recipes are perfect for each other. I know they’ll make your belly happy on Cinco de Mayo, that’s for sure!

Guacamole Enchiladas Recipe

Now that I’ve got you craving enchiladas, let’s get to that recipe.

 

Yield: 4-5 servings

Guacamole Enchiladas Recipe

This guacamole enchilada recipe is the perfect vegetarian option to fulfill your enchilada needs. This simple yet tasty recipe features a few highly flavorful ingredients like guacamole, cheddar cheese and enchilada sauce. Pair with a mango margarita for a special treat!

Ingredients:

Enchilada Sauce:
  • 4 tablespoons canola oil
  • 4 tablespoons all purpose flour
  • 2-28 ounce cans whole tomatoes, pureed
  • 2 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoons oregano
  • 1 teaspoons cumin
To Assemble Enchiladas:
  • 1 recipe guacamole
  • 20 corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup finely chopped red onion

Method:

Enchilada Sauce:
  1. Cook roux till golden brown.
  2. Add rest of ingredients and simmer 10 minutes, until thickened.
Enchilada Assembly:
  1. Preheat oven to 350 ºF.
  2. While sauce is simmering, prepare guacamole if you don't have it on hand already.
  3. Once guacamole and enchilada sauce are ready, begin to assemble the pan of enchiladas.
  4. Start with a thin layer of enchilada sauce at the bottom of a 9"x13"x2" baking pan. Just cover the bottom of the pan with sauce.
  5. Assemble one tortilla at a time: place two tablespoons of guacamole along the middle of a corn tortilla. Roll up and then place seam-side down in the baking pan. Repeat with remaining tortillas and guacamole.
  6. Once done, top the tortillas with enchilada sauce and then cheddar cheese.
  7. Bake for 20 minutes in pre-heated oven.
  8. Remove pan from oven and sprinkle red onion on top.
  9. Serve while warm.

Add 15 minutes to prep time if you need to make the guacamole from scratch.

Prep:15 minutes

Cook:20 minutes

Total:35 minutes

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