Farm Report

Green Chili Avocado Enchiladas

Makes 4 Servings


  • 1 package (about 1 LB) Simply Potatoes, either cubed with onions or Southwestern hash browns variety
  • 4 vegetarian "chicken" patties, cooked and cubed
  • 1 LB shredded Mexican cheese
  • 8 corn tortillas
  • 1 can (19 oz.) green chile sauce
  • 1 container (15 oz.) avocado tomatillo salsa
  • Shredded lettuce
  • Diced tomatoes
  • Sour cream


  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-(R) for 20 to 30 minutes until cheese melts.
  5. Serve with shredded lettuce, diced tomatoes, sour cream and remaining salsa.


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