Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
Avocado Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 30%
CARBS 37G32% OF CAL
11G FIBER0G ADDED0G INTRINSIC23G OTHER4G TOTAL SUGAR
FAT 31G59% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas stuffed with creamy avocado and cheese, smothered in homemade enchilada sauce. A vegetarian enchilada that is fresh, easy, and satisfying.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ripe avocados
- juice of 1 lime
- 1/8 teaspoon salt
- 1/3 cup chopped red onion
- 1/3 cup chopped cilantro (plus more for garnish)
- 1 ½ cups enchilada sauce
- 8 corn tortillas
- 1 cup plus ½ cup shredded Monterey jack cheese and/or cheddar cheese (divided)
- Greek yogurt or sour cream for serving (if desired)
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 30%
CARBS 37G32% OF CAL
11G FIBER0G ADDED0G INTRINSIC23G OTHER4G TOTAL SUGAR
FAT 31G59% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 840mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 742mg
- Calcium
- 362mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 840MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.