¾cupshredded Mexican cheese blendplus extra for topping
1smallavocadopeeled and chopped
Preheat oven to 400℉.
In a medium sauce pan, sauté garlic in butter for about 1 minute on medium heat. Stir in flour and let it cook for about 2 more minutes.
Stir in the reserved salsa chili sauce and heat over medium heat, stirring occasionally. Heat until sauce starts to thicken slightly. Remove from heat and stir in the sour cream. Stir vigorously until smooth, keeping in mind there will be chunks for the salsa chili sauce. If the sauce is too thick you could add a bit of chicken stock or water.
Prep an 8x8 baking dish with nonstick spray. Add a thin layer of the sauce to the bottom of the pan. Spread out until the bottom of the baking dish is evenly coated.
Lay out a tortilla and sprinkle with about a ¼ cup of the shredded cheese. Then add one-third of the shredded cheese and avocado. Roll up the shell and place the rolled tortilla seam-side down. Repeat with the remaining two tortilla shells.
Pour the remaining sauce over the enchiladas. Cover with more cheese. If you like the tops of your enchiladas to be crispy, leave uncovered. If you prefer the cheese soft, cover the enchiladas with foil during baking.
Bake for about 20 minutes, or until cheese and sauce is bubbling.
Serve sprinkled with cilantro and a side of salsa.