Rice And Avocado Enchiladas Recipe
Two rice and avocado enchiladas smothered with ranchera sauce and melted cheese
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Ingredients
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Enchiladas
Method
Preparation
Prepare the Filling
In a mixing bowl, mash the ripe avocados and mix them with cooked rice, lime juice, chopped cilantro, salt, and pepper until well combined.
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla and spoon a portion of the rice and avocado filling onto it. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Add Sauce and Cheese
Once all enchiladas are arranged in the baking dish, pour the ranchera sauce evenly over the top. Sprinkle the shredded cheese generously over the enchiladas.
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve
Remove from the oven and let it cool slightly before serving. Garnish with extra cilantro if desired.