Mini Enchiladas With Guacamole Recipe

Name: Mini Enchiladas With Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatoes, skinned, deseeded and diced; 1 None onion, peeled and diced; 2 None red chilies, deseeded, 1 cut into fine strips, 1 finely diced; 2 cloves garlic, peeled, and minced; 1 tbsp olive oil; 1 lb ground beef; 8 None spring onions, sliced; 8 None flour tortillas; 8 None large iceberg lettuce leaves, cut into circles slightly smaller than the tortillas; 1/4 lb Gouda or Cheddar cheese, grated; 2 None avocados, peeled, pitted and chopped; 1 None lemon, juiced; 1 3/4 cup fresh cilantro, finely chopped

Servings: persons

1 lb tomatoes, skinned, deseeded and diced
1 None onion, peeled and diced
2 None red chilies, deseeded, 1 cut into fine strips, 1 finely diced
2 cloves garlic, peeled, and minced
1 tbsp olive oil
1 lb ground beef
8 None spring onions, sliced
8 None flour tortillas
8 None large iceberg lettuce leaves, cut into circles slightly smaller than the tortillas
1/4 lb Gouda or Cheddar cheese, grated
2 None avocados, peeled, pitted and chopped
1 None lemon, juiced
1 3/4 cup fresh cilantro, finely chopped

1
Preheat the oven to 325u00b0F. Place the tomatoes, onion, chili strips and half the garlic into a blender and puree. Heat the oil in a saucepan and saute the ground beef until crumbly. Add the spring onions and saute for 1 min. Add the tomato mixture and season then remove from the heat and allow to cool.
2
To make the enchiladas, wrap the tortillas individually in kitchen foil and bake for 10 mins. Allow to cool slightly, unwrap and lay flat on a work surface. Top each with a leaf of lettuce, some of the ground beef mixture and a sprinkling of cheese. Roll up tightly, wrap in plastic wrap and chill for 30 mins.
3
Meanwhile, make the guacamole. Sprinkle the chopped avocados with the lemon juice and place in a bowl with the cilantro, diced chili and remaining garlic. Mash well with a fork and season with salt.
4
To serve, unwrap the enchiladas and cut each into 3 pieces. Serve with the guacamole.

1337

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb tomatoes, skinned, deseeded and diced, 1 None onion, peeled and diced, 2 None red chilies, deseeded, 1 cut into fine strips, 1 finely diced, 2 cloves garlic, peeled, and minced, and more.

Yes, Mini Enchiladas With Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mini Enchiladas With Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions