Mexican Cheese Enchiladas Recipe
Ingredients
| Tomatoes | 1 7 12 Ounce | |
| 2 4-ounce cans green chili peppers, rinsed and seeded | ||
| 1 clove garlic, cut up | ||
| Ground coriander | 1/4 Teaspoon | |
| Corn tortillas | 12 6 inch | |
| 1 pound cheddar or Monterey Jack cheese, cut into 12 strips | ||
| 1/4 cup chopped green onions | ||
| 1 large avocado, seeded | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
In blender container place undrained tomatoes, half of the chilies, garlic, and coriander.
Cover; blend till smooth.
Chop remaining chilies; set aside.
Pour tomato mixture into 8-inch skillet; bring to boiling.
Remove from heat.
Dip a tortilla into sauce; place a cheese strip on tortilla.
Sprinkle with onion and chopped chilies.
Roll up; place in 13x9x2-inch baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over tortillas.
Cover and bake in 350° oven 15 to 20 minutes.
Peel and mash avocado; stir in sour cream and 1/4 teaspoon salt.
Pass with enchiladas.
Cover; blend till smooth.
Chop remaining chilies; set aside.
Pour tomato mixture into 8-inch skillet; bring to boiling.
Remove from heat.
Dip a tortilla into sauce; place a cheese strip on tortilla.
Sprinkle with onion and chopped chilies.
Roll up; place in 13x9x2-inch baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over tortillas.
Cover and bake in 350° oven 15 to 20 minutes.
Peel and mash avocado; stir in sour cream and 1/4 teaspoon salt.
Pass with enchiladas.
Chef
