Grammy's Kitchen · Enchiladas · Avocado Enchiladas
One of 122 enchiladas recipes we measured
It ranks #121 of 122 for heat level among the enchiladas recipes we compared. 2 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 47% | 6% |
| vegetables and beans | 354% | 1% |
| liquid | 325% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 2 ripe avocados |
| juice of 1 lime | |
| 1 g | 1/8 teaspoon salt |
| 53 g | 1/3 cup chopped red onion |
| 33 g | 1/3 cup chopped cilantro (plus more for garnish) |
| 368 g | 1 1/2 cups enchilada sauce |
| 8 corn tortillas | |
| 113 g | 1 cup plus 1/2 cup shredded Monterey jack cheese and/or cheddar cheese (divided) |
| Greek yogurt or sour cream for serving (if desired) |
Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used green canned enchilada sauce and threw in some black beans and leftover chicken, very tasty!” — a cook, 5.0★
“These are great. I hadn't made them for a while and forgot how good (and simple) they are. Thanks.” — a cook, 5.0★