Crispy triangular-shaped tortillas topped with sour cream, chopped tomatoes, tomatillos and avocado.
Total Cook Time: 25 Min
12 6" tortillas, cut into 1 inch pieces, fried
1 cup onion, chopped
1 can Las Palmas® Green Enchilada Sauce
1/2 cup Monterey Jack or Cheddar cheese, shredded
2 whole avocados, pitted and sliced
1/2 cup fresh tomatoes, diced
1/4 cup cilantro, chopped
1/4 cup pickled jalapenos, sliced
1 cup sour cream, (optional)
Preheat oven to 350°F2. Cook onions in 1 Tbsp. of vegetable oil until tender. Add enchilada sauce and bring it to a boil. Reduce heat to low, cook, stirring frequently, 3-4 minutes. Layer half of the tortilla strips in a 13x9x2-inch baking dish. Top with half of the sauce and half of the cheese; repeat layers. Bake 10-15 minutes or until cheese is melted. Top with avocados, diced tomatoes, cilantro, jalapenos and sour cream just before serving.