Recipe for Green Chile Avocado Enchiladas from the Vegetarian section.
Green Chile Avocado EnchiladasYield: 4 servings 1 (16 ounce) package either cubed with onions
or Southwestern hash browns variety
4 vegetarian "chicken" patties, cooked and cubed
1 pound shredded Mexican cheese, divided
8 corn tortillas
1 (19 ounce) can green chile sauce
1 (15 ounce) container avocado tomatillo salsa, divided
Shredded lettuce
Diced tomatoes
Sour cream 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 x 13-inch baking pan. Fill one corn tortilla 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 to 30 minutes until cheese melts. Serve with shredded lettuce, diced tomatoes, sour cream and remaining salsa.
We hope you enjoy your freshly made Green Chile Avocado Enchiladas. This recipe came from Vegetarian's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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