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Mexican Cheese Enchiladas

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Ingredients
  Canned tomatoes 7 1⁄2 Ounce
  Canned green chili peppers 8 Ounce, rinsed and seeded
  Garlic 1 Clove (5 gm), cut up
  Ground coriander 1⁄4 Teaspoon
  6 inch corn tortillas 12
  Cheese 1 Pound, cut into 12 strips (Cheddar Or Monterey Jack)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Avocado 1 Large, seeded
  Dairy sour cream 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
Mexican
Method: 
Baked
Ingredient: 
Cheese

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