Avocado Enchiladas

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados, ripe
  • 1/3 cup Cilantro
  • 1 Lime, Juice of
  • 1/3 cup Red onion

• Baking & Spices

  • 1/8 tsp Salt

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Greek yogurt or sour cream
  • 1 1/2 cup Monterey jack cheese and/or cheddar cheese

• Prepared

  • 1 1/2 cups Enchilada sauce

Found on kristineskitchenblog.com

Description

Ingredients

• 2 ripe avocados
• juice of 1 lime
• ⅛ teaspoon salt
• ⅓ cup chopped red onion
• ⅓ 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

Directions

• 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 ⅓ 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.)