Taco night just got a healthy, tasty twist!

With a little prep, these avocado enchiladas are easy to make on a weeknight. They make great leftovers, too. Searching for more inspiration? Check out all of our recipes.

Avocado Enchiladas

  • 2 ripe avocados
  • Juice from one lime
  • 1/8 tsp salt or your salt substitute
  • 1/3 cups onion chopped
  • 1/3 cups chopped cilantro
  • 1 1/2 cups enchilada sauce (homemade recipe below if desired)
  • 8 corn tortillas or carb balance tortillas
  • 1 cup shredded cheese or soy cheese substitute
  • Greek yogurt


1. Preheat oven 350 degrees

2. Peel, pit, and chop the avocados into ½ inch pieces; place in a medium bowl. Add the lime juice, salt, red onion, and cilantro. Stir gently to combine.

3. Heat enchilada sauce until warm. Warm tortillas between paper towels in the microwave (just warming- makes the tortillas easier to work with when dipping). Working with one tortilla at a time, dip tortillas into enchilada sauce. Spread about 1/3 cup of the avocado mixture down the center of each tortilla, followed by 2 Tablespoons of the cheese. Roll up filled tortilla and place seam side down in a 9×13 inch baking dish. Repeat with remaining tortillas. Spread the remaining enchilada sauce or as desired over the enchiladas. Sprinkle with remaining ½ cup of cheese.

4. Cover pan with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until tortillas are heated through and cheese is melted.

5. Top the avocado enchiladas with a little cilantro and drizzle with Greek yogurt. *Add a little water to your Greek yogurt to make is easier to drizzle.

6. Enjoy!


Easy Breezy Homemade Enchilada Sauce

  • 1 teaspoon olive oil
  • ½ cup finely minced onion (yellow or red)
  • 2 cloves garlic, minced
  • 1 ½ tablespoon chili powder (more or less to taste)
  • ½ tablespoon cumin
  • ¼ teaspoon salt
  • 15 ounce can tomato sauce
  • ½ cup water


Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, for 30 seconds. Stir in tomato sauce and water. Bring to a low simmer, reduce heat, and simmer for 5 minutes.

Enchilada sauce can be used immediately or frozen for future use. It will also keep in the refrigerator for 2-3 days.

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