Guacamole Enchiladas

Guacamole Enchiladas might be just the Mexican recipe you are searching for. This main course has 367 calories, 14g of protein, and 14g of fat per serving. This recipe serves 5. For 76 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 91 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Culicurious. If you have corn tortillas, red onion, shredded cheddar cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Similar recipes include Beef Enchiladas and PeakFection Salsan and Guacamole, guacamole , how to make guacamole | mexican guacamole, and Chipotle Mexican Grill Guacamole – freshly made guacamole that is easy to make can be had with this.

Servings: 5

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

20 corn tortillas

1/4 cup finely chopped red onion

1 1/2 cups shredded cheddar cheese

Equipment:

baking pan

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 ºF.While sauce is simmering, prepare guacamole if you don't have it on hand already.Once guacamole and enchilada sauce are ready, begin to assemble the pan of enchiladas.Start with a thin layer of enchilada sauce at the bottom of a 9"x13"x2" baking pan. Just cover the bottom of the pan with sauce.Assemble one tortilla at a time: place two tablespoons of guacamole along the middle of a corn tortilla. Roll up and then place seam-side down in the baking pan. Repeat with remaining tortillas and guacamole.Once done, top the tortillas with enchilada sauce and then cheddar cheese.Bake for 20 minutes in pre-heated oven.Remove pan from oven and sprinkle red onion on top.Serve while warm.

 

Step by step:


1. Preheat oven to 350 ºF.While sauce is simmering, prepare guacamole if you don't have it on hand already.Once guacamole and enchilada sauce are ready, begin to assemble the pan of enchiladas.Start with a thin layer of enchilada sauce at the bottom of a 9"x13"x2" baking pan. Just cover the bottom of the pan with sauce.Assemble one tortilla at a time: place two tablespoons of guacamole along the middle of a corn tortilla.

2. Roll up and then place seam-side down in the baking pan. Repeat with remaining tortillas and guacamole.Once done, top the tortillas with enchilada sauce and then cheddar cheese.

3. Bake for 20 minutes in pre-heated oven.

4. Remove pan from oven and sprinkle red onion on top.

5. Serve while warm.


Nutrition Information:

Quickview
366k Calories
14g Protein
14g Total Fat
47g Carbs
13% Health Score
Limit These
Calories
366k
18%

Fat
14g
22%

  Saturated Fat
7g
48%

Carbohydrates
47g
16%

  Sugar
1g
2%

Cholesterol
35mg
12%

Sodium
257mg
11%

Get Enough Of These
Protein
14g
29%

Phosphorus
502mg
50%

Calcium
330mg
33%

Fiber
6g
27%

Magnesium
85mg
21%

Manganese
0.35mg
18%

Zinc
2mg
16%

Selenium
11µg
16%

Vitamin B6
0.26mg
13%

Vitamin B2
0.2mg
12%

Copper
0.17mg
9%

Iron
1mg
8%

Vitamin B3
1mg
8%

Vitamin B1
0.11mg
7%

Vitamin A
341IU
7%

Potassium
238mg
7%

Vitamin B12
0.28µg
5%

Folate
12µg
3%

Vitamin B5
0.26mg
3%

Vitamin E
0.39mg
3%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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