It's Cinco de Mayo, and there's Mariachi music going in my head. If you've never seen a live Mariachi band, you are missing a treat! I have been waiting to share this recipe, since it's a summertime food for us. We use the microwave to avoid heating up the house.
If you want, you can substitute refried beans for the chunk of cheese inside each enchilada.
8 corn tortillas
16 oz. jar mild picante sauce, or stronger as desired
8 oz. block of cheese (jack or cheddar), cut into 8 1/2” sections
2 med. avocados, sliced
8 oz. sour cream
4-8 oz. grated cheese (jack or cheddar)
1 lg. tomato, chopped
2 oz. can sliced black olives
Wrap tortillas in a damp cloth or paper towel and microwave on High for 1 minute to soften for rolling up. Keep the stack covered while filling each enchilada.
Fill tortillas and place side by side in a microwaveable (or oven-safe) baking dish. It’s best if the dish dimensions fit the length of the enchiladas (about 5”x 9” at the bottom), to prevent drying out. Here’s how to fill them:
- Spread a heaping tsp. of picante sauce on a tortilla.
- Lay a piece of cheese down the middle.
- Spread with a heaping tsp. of sour cream.
- Top with 2-3 avocado slices.
- Roll up and place seam-down in the baking dish.
Spread the remaining picante sauce over the enchiladas in the pan, coating all of the exposed tortilla surfaces. Top with remaining ingredients in the following order:
- Sour cream
- Chopped tomato
- Avocado slices
- Grated cheese
- Black olives
Microwave on High or bake in conventional oven at 350 deg. F until cheese is just melted (about 8 minutes in the microwave).