Guacamole Enchiladas Recipe
3 stuffed guacamole enchiladas with pico de gallo. Topped with cheese sauce. Served with rice and refried beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Guacamole
Pico de Gallo
Enchiladas
Side Dishes
Method
Making Guacamole
- 1
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2
Preparing Pico de Gallo
- 3
- 4
Mix Pico de Gallo
Add lime juice, chopped cilantro, and salt to the diced ingredients. Stir well and set aside.
Assembling Enchiladas
- 5
Warm Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- 6
Fill Tortillas
Spread a layer of refried beans on each tortilla, followed by a generous spoonful of guacamole. Roll each tortilla tightly to form an enchilada.
- 7
Arrange in Baking Dish
Place the rolled enchiladas seam-side down in a greased baking dish.
- 8
Top with Cheese Sauce
Pour cheese sauce evenly over the enchiladas. Sprinkle shredded cheese on top.
- 9
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 15-20 minutes, or until the cheese is bubbly and slightly golden.
Serving
- 10
Plate the Dish
Serve the enchiladas hot with a side of cooked rice and refried beans. Top with pico de gallo.
