+ Add All Green Chili Avocado Enchiladas Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Green Chili Avocado Enchiladas
Rate this Recipe
Serves 4
An irresistible vegetarian Southwest dish.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Green Chili Avocado Enchiladas
Serves 4
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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
