Serves: 6
Total Calories: 468
In bowl, mix chilies into sour cream add Monterey Jack cheese, onions, and 2 tablespoons milk, blending well. Warm tortillas on griddle until soft and flexible, turning once. Fill each with 2 or 3 tablespoons sour cream mixture. Roll each tortilla and place seam side down in greased 9 x 13-inch baking dish. When all enchiladas are made, thin leftover sauce with remaining 4 tablespoons milk. Pour this mixture over enchiladas. (Mixture will be a little thin.) Top with grated cheese, shredded lettuce, and taco sauce. Cover baking dish with foil and bake for 20 to 30 minutes in preheated 350° F oven or until cheese melts and sauce bubbles. Remove from oven and garnish with avocado slices and chopped tomatoes.
This Green Chili-Vegetable Enchiladas recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.
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