Green Chile Avocado Enchiladas
Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
