Vegetarian Enchiladas

Watch this fun video, where Hilah and her friend Carlos make good, healthy, fast, and fresh Vegetarian Enchiladas. The recipe uses a delicious avocado filling and topped with a fresh tomato salsa; and is super-simple simple to assemble. Forget layers of enchiladas packed in a casserole dish. These are rolled up individually with the filling, then topped with some crema, drowned in the warm salsa, and sprinkled with two Mexican cheeses.

Cooking time: 15 mins
Total time: 15 mins

Author: Hilah Johnson  (Hilah Cooking)
Serves: 4


Avocado Filling:

  • 3 ripe avocados
  • ½ white onion, minced
  • ½ cup minced cilantro
  • 1-2 serranos or jalapeños, minced (and seeded for less heat)
  • 1 tablespoon lime juice
  • ¼ teaspoon salt


  • 5-6 Roma tomatoes
  • ½ white onion, large chunks
  • 4 cloves garlic
  • 2-8 chiles de arbol
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • Pinch dried oregano
  • Black pepper
  • Optional: 4-8 ounces (113-226 grams) tomato sauce (for a redder color)

For Enchiladas:

  • 8 corn tortillas
  • Crema Mexicana (or sour cream if you can’t find that)
  • ½ cup cotija cheese
  • ½ cup queso fresco


  1. Make the filling first. Mash the flesh of the avocados until smooth. Add all other filling ingredients and set aside.
  2. For the salsa, Cut the tops off the tomatoes and cut them in half. Remove the seeds. Combine tomatoes with all other salsa ingredients except tomato sauce in a pot and add 2 cups water. Bring to boil over high heat, uncovered, and let boil about 8 minutes, or until tomatoes and onions are soft.
  3. Puree with an immersion blender or in a blender in batches until smooth. Add tomato sauce if you’d like a richer, redder color to your sauce.
  4. Warm tortillas in the microwave for a few seconds or steam them to soften.


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