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Green Chili Avocado Enchiladas

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Serves 4 | 

An irresistible vegetarian Southwest dish.

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:

  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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