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Green Chili Avocado Enchiladas

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Serves 4 | 

An irresistible vegetarian Southwest dish.


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


  1. Prepare potatoes according to package directions and set aside to cool.
  2. 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.
  3. Combine three-quarters of the salsa with the remaining green Chile sauce. Pour over enchiladas. Sprinkle with remaining cheese.
  4. Bake at 350 degrees F for 20-30 minutes until cheese melts.
  5. Serve with shredded lettuce, diced tomatoes, sour cream and remaining salsa.
Course: Dinner
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