Enchilada Vegetariana Recipe
Three corn tortillas filled with guacamole, topped with salsa Ahora, melted cheese and sour cream
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Ingredients
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Tortillas
Guacamole Filling
Toppings
Method
Prepare the Guacamole
Make the Guacamole
In a medium bowl, mash the ripe avocados with a fork until creamy. Add lime juice, salt, diced tomatoes, and chopped cilantro. Mix well and set aside.
Assemble the Enchiladas
Fill the Tortillas
Take one corn tortilla and place a generous spoonful of guacamole filling in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Add Toppings
Top with Salsa and Cheese
Once all the tortillas are filled and placed in the baking dish, pour salsa evenly over the top of the enchiladas. Sprinkle shredded cheese over the salsa.
Bake
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes or until the cheese is melted and bubbly.
Serve
Serve with Sour Cream
Remove the enchiladas from the oven and let cool for a few minutes. Serve hot, topped with a dollop of sour cream.