Red Rock Enchiladas

Red Rock Enchiladas


  • flour or corn tortillas
  • 1  avocado
  • 6-8  oz  pepper jack cheese
  • 6-8  oz  colby/jack, longhorn or cheddar cheese
  • enchilada sauce
  • 8  oz  sour cream
  • 8  oz  shredded packaged Mexican cheese
  • chopped onions
  • olive oil or canola spray


Slice 2 thick slivers of pepper jack and Colby jack or cheddar cheese for each enchilada. Shake and open enchilada sauce, then spoon on sauce. Peel the avocado and then slice into 1/4 " wedges (sprinkle with lemon juice until you get fast at making the enchiladas!). Warm the number of tortillas you'll be using in a small omelet pan or skillet after spraying with olive or canola oil, (you can use the microwave and a damp paper towels with flour tortillas). Prepare one at a time, then spread sauce on tortilla, line with the 2 types of cheeses (stack them 2 and 2), add onions. Top with avocado wedges, and add slightly more sauce. Roll and place seam down in pan. Prepare remaining tortillas and place 1/4 to 1/2 inch apart. Use remaining sauce to cover the top and sides of each enchilada. Sprinkle tops generously with shredded cheeses. Bake at 350 for 25-30 minutes or until you see cheeses bubbling. Top with sour cream before serving. Side dishes can be black beans and salsa; yellow rice and green onions; or pico de gallo. You can make these dishes in convection ovens, microwaves or in a Dutch oven over the campfire!

Linda Swartz, DeLeon Springs, FL

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