No photos photos of the process, just the product for this one my friends. It’s so easy you don’t need ‘em!
Recipe (courtesy of Southern Living Magazine):
Out of the oven comes a pan of ooey-gooey, bubbly deliciousness!
To go along side the enchiladas (hubby makes fun of me because I ALWAYS have to have a side dish to accompany the main course) is a really yummy tomato-avocado toss. The combination of the lime juice and cilantro gives the salad a great tangy-fresh flavor.
Pile this on top of salad greens and be sure to drizzle extra dressing over the top!
1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/2 tsp sea salt
1 pint cherry or grape tomatoes
one half of a red onion
2 ripe avocados
salad greens of your choice
Cut tomatoes in half. Thinly slice onion. Peel and cut avocado into small chunks. (If you’ve never done it before, you might be wondering how to cut an avocado. Click here for tutorial). Whisk together first 5 ingredients in a large bowl. Add tomatoes, red onion and avocados, gently stirring to coat. Serve over salad greens.
Dinner is served. . .
A dollop of sour cream and some fresh cilantro finish off the enchiladas. The tangy freshness of the salad is a great accompaniment to the smokiness of the enchiladas. Enjoy!
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