AVOCADO ENCHILADAS
An Enchilada is a soft corn (or flour) tortilla wrapped around a filling and baked in a sauce. Usually the filling is quite plain or bland and the sauce is the spicier element. These are a little different and prepared as an appetizer.

To Assemble and Bake Enchiladas
Enchiladas are easy to assemble, once the filling and sauce is prepared. After you prepare your filling and sauce you must moisten the tortillas. This can be done a couple of ways. We dipped them in some of the sauce. You can dip them in water also.

Assemble the enchiladas by placing a few teaspoons of filling on one side of the tortilla and rolling it up. Pour a small amount of sauce in a shallow baking dish, add the enchiladas, and pour some remaining sauce over the top. Cover with foil and bake for about 30 minutes in a 325 degree oven. Serve hot.

Sauce - Salsa Verde
5 large green tomatoes
1 cup minced onion
3 large cloves garlic, minced
1 tsp. salt
1 medium Poplano Chili, minced
1/4 cups minced fresh cilantro
1/4 cups minced fresh scallions (whites and greens)
1/4 cups minced fresh basil
1/4 cups minced fresh parsley
1/4 to 1/2 tsp. cayenne

Place tomatoes, onion, garlic, salt, chilis, and cayenne in a sauce pan. Bring to a boil, lower heat, and partially cover. Simmer for 15 minutes.

Cool to room temperature before stirring in the herbs. You can leave it chunky or puree it in a blender or food precessor.