Mexican Cheese Enchiladas
|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)|
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.