Cheese Enchiladas (With Avocado)

Course : Enchiladas
Serves: 4
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1 pound tomatillos
2 cups fresh cilantro -- tightly packed
4 medium jalapeno peppers -- fresh or canned
1/4 teaspoon salt
---cheese enchiladas
8 tortillas corn or whole wheat tortillas 8 inch
2 cups grated monterey jack cheese -- or more
2 medium chopped fresh tomatoes
2 medium avocados sliced
1 medium anaheim chili peppers
1 Cup sour cream
1 bunch cilantro

Preparation / Directions:

To make sauce--may need to double the recipe for the enchiladas--peel and wash the tomatillos. In a medium pot, cover them with water and simmer for 5 to 10 minutes, or until they are soft. Drain, saving the cooking liquid. Wash the cilantro and pat dry. Cut the jalapenos in half and remove the seeds and veins. Place all ingredients in a food processor and blend until smooth with 1/2 cup of the tomatillo cooking liquid. Spread half the sauce over the bottom of a 9 by 13 baking dish. Also spread a layer of sauce in the bottom of a shallow plate. Dip each tortilla in the plate to cover both sides with sauce. Place in the baking dish and fill the center of the tortilla with the cheese, tomatoes, avocado slices and Anaheim chili peppers. Roll the tortilla around the filling and push to the side of the dish. Repeat with remaining tortillas. Cover with the remaining sauce and more cheese if desired. Cover with foil and bake at 350 degrees for one-half hour. Garnish with sour cream and cilantro.


Nutritional Information:

43 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 139mg Sodium

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