Cheese Enchilada Verdes
Submitted by cwcdesign on July 20, 2011 at 6:12 pm

Cheese (lots), tomatillo sauce, and guacamole - what more could you want?
Yield: 4
Source: California Home Cooking by Michelle Anna Jordan

8 tortillas - I always use flour, the original recipe said corn, your choice
2 pounds cheese, grated - I like to mix Monterrey Jack & Cheddar - original all Jack
1 1/2 cups guacamole - your favorite recipe
1 lime, cut into wedges
1 recipe tomatillo sauce - see my recipe list

Make sure tortillas are room temperature before you begin. Preheat oven to 325º Warm the sauce if necessary and dip a tortilla in it, coating both sides. Place on work surface and place 1/8 cheese down center and fold both sides in. Transfer tortilla to glass or porcelain baking dish (9 x 13 in). Continue until all are down. *Note. I dip ALL the tortillas, lay them out and then divide cheese evenly between them. Then I put them in the pan. Spoon the rest of the sauce over the enchiladas.
Bake until the cheese is melted and the sauce is bubbly, about 25 minutes. Remove from oven and let stand 10 minutes.

A serving is 2 enchiladas with a spoonful of guacamole and wedge of lime. You can also serve with sour cream, red salsa, more guacamole and tortilla chips.

This recipe is easily doubled - just use a bigger pan or 2 pans.

*Just made this again over the weekend. This time I put some sauce in the bottom of the pan like lasagna. I used flour tortillas like I always do, but DID NOT dip them in sauce, just put the cheese in, rolled them up, put them in the pan and covered with the rest of the sauce. It was easier and worked out much better - the tortillas held their shape.