Ingredients
2 cups | Crumbled Queso Fresco |
2 cups | Shredded Monterey Jack Cheese |
4 medium | Avocados |
16 oz | Sour Cream or Crema |
½ tsp | Sea Salt Vegetable Oil |
30 | Corn Tortillas |
2 cups | Thinly Shredded Cabbage or Iceberg Lettuce |
1/3 cup | Salsa Verde |
Instruction
- Preheat oven to 350°F. Combine cheeses in a bowl and set aside. Slice avocados in half lengthwise. Remove pit and slice avocados into thin slices, remove peel.
- Season sour cream with salt and stir. Place in a shallow bowl or pie plate. Set aside.
- Place vegetable oil in a frying pan (about ½” depth) over medium high heat. Using tongs, dip tortilla into hot oil and blanch until light golden, about 5 seconds per side. Do not allow the tortillas to get crispy, they should still be pliable. Place on paper towel lined plate.
- Dip each tortilla in the sour cream, lightly coating both sides. Transfer to a 9” x 13” casserole dish (you will need 2 casserole dishes) Fill the center of each tortilla with 2-3 slices of avocado, then top with 1 Tablespoon Cheese blend. Roll the tortilla. Repeat with remaining tortillas.
- Top the enchiladas with remaining sour cream and cheese. Cover with foil and bake for 30 minutes. Serve with cabbage or lettuce and salsa verde.