What do you do when your avocado is too soft to simply slice and serve lightly salted? Jazz it up!
Well, mash it up and mix it with chopped roma tomato, red onion, green chile pepper, and cilantro as well as a splash of lime juice and a dash of salt.
George Foreman’s Lean, Mean Fat Reducing Grilling Machine went to use Thursday night to grill chicken breast. Friday evening it was cool enough for me to shred bare handed. The rest of the filling included: jasmine rice, chopped red onion and green chile, shredded monterey jack cheese, and a few teaspoons of green sauce.
Dip your corn tortillas in red enchilada sauce before wrapping them around your filling and placing them in a pan just glazed with more enchilada sauce.
Cover the pan with aluminum foil and bake the enchiladas for about 15 minutes at 350*F. If you like, you can remove the foil and sprinkle more cheese on top. Stick the pan back in the oven (uncovered) until the cheese melts.