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Green Chili Avocado Enchiladas
Serves 4 |
An irresistible vegetarian Southwest dish.
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Ingredients:
| 1 package Simply Potatoes, cubed with onions or Southwestern hash browns |
| 4 vegetarian "chicken" patties, cooked and cubed |
| 1 lb shredded Mexican cheese |
| 8 corn tortillas |
| 1 can green chile sauce, 19 oz. |
| 15 oz avocado tomatillo salsa |
| Shredded lettuce, for topping |
| Diced tomatoes, for topping |
| Sour cream, for topping |
Directions:
- Prepare potatoes according to package directions and set aside to cool.
- Combine cubed "chicken" patties, three-quarters of the cheese and cooled potatoes. Pour about half the green Chile sauce into the bottom of a 9- by 13-inch baking pan. Take one corn tortilla, fill with potato filling and place in baking pan. Continue until all tortillas have been filled and placed in pan.
- Combine three-quarters of the salsa with the remaining green Chile sauce. Pour over enchiladas. Sprinkle with remaining cheese.
- Bake at 350 degrees F for 20-30 minutes until cheese melts.
- Serve with shredded lettuce, diced tomatoes, sour cream and remaining salsa.
| Course: | Dinner |
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