Jul 14 2026
Restaurants›Chico Malo›Enchiladas Recipe

Enchiladas Recipe

Inspired by Chico Malo
Time45m
Serves4

queso mexicano + avocado + lime onion blue corn tortilla

Jump to Recipe

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.

Filling

Tortilla

Optional Toppings

Method

Preparation

  1. 1

    Prepare the Ingredients

    Finely chop the onion and set aside. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the juice of the lime to the avocado and mash until smooth. Season with salt to taste.

  2. 2

    Prepare the Tortillas

    Warm the blue corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable. Keep them covered with a clean kitchen towel to retain warmth.

Assembly

  1. 3

    Assemble the Enchiladas

    Take one warm tortilla and place a generous amount of queso Mexicano in the center. Add a spoonful of the mashed avocado and some chopped onion on top. Roll the tortilla tightly around the filling and place seam-side down in a baking dish. Repeat for all tortillas.

Baking

  1. 4

    Bake the Enchiladas

    Preheat your oven to 350°F (175°C). Once all enchiladas are assembled in the baking dish, cover with any remaining queso Mexicano. Bake for 15-20 minutes until heated through and the cheese is melted.

Serving

  1. 5

    Serve and Enjoy

    Remove the enchiladas from the oven. Optional: Top with sour cream, chopped cilantro, and salsa before serving. Enjoy your delicious enchiladas!

More from Chico Malo