Vegetarian Avocado Enchiladas

Avocado enchiladas on a plate with mexican rice

These Avocado Enchiladas are made with my smoky homemade enchilada sauce and are seriously good! Mashed ripe avocados are tucked into lightly fried corn tortillas with Monterey Jack cheese, plus more melty cheese on top.


  • 1 batch of smoky chipotle enchilada sauce
  •  1/2 cup olive oil
  • 12 corn tortillas
  • 4 Hass avocados
  • 1 tablespoon dried cilantro or oregano
  • 2 tablespoons fresh lime juice (12 limes)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 oz. Monterey Jack cheese, grated


Heat oven to 400 degrees F. Take out a 9×13 baking dish and set aside.

Fry the tortillas. Put 1/2 cup olive oil in a heavy saucepan over medium heat until very hot but not smoking, about 4 to 5 minutes. Using tongs, fry the tortillas, one at a time, for 2 to 3 seconds on each side. Drain on paper towel-lined sheet to get rid of excess oil.

Prep the avocado filling. Peel and pit the avocados. Immediately toss with the lime juice (prevents browning too quickly), cilantro, salt and pepper. Mash well.

Assemble enchiladas. Spread 1/2 of the sauce into a 9×13 baking dish. Spoon 2 tablespoons of avocado filling into each tortilla, sprinkle some Monterrey jack cheese on top, then roll the tortilla. Put them seam side down in your baking dish, tucking them snuggly against each other. Once all the tortillas have been filled and placed in the baking dish, ladle the rest of the sauce over the rolled tortillas. Top with remaining cheese.

Bake. Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.

Keywords: homemade enchiladas, vegetarian enchiladas, cheese enchiladas