Preparation Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the diced avocados, chopped cilantro, and lime juice.
- Mix well and set aside.
- In a skillet over medium heat, lightly sauté the finely chopped yellow onion until translucent, about 5 minutes.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with a portion of the sautéed onions and shredded Monterey Jack Cheddar.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the salsa verde evenly over the rolled tortillas.
- Sprinkle any remaining cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Serve the enchiladas topped with the avocado mixture and a dollop of sour cream.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.