Enchiladas

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Mexican food makes me happy. Enchiladas have a satisfying flavor made by pulverizing dried chili peppers to make spices. Chili powder is made by grinding dried chili peppers. I used sharp cheddar and green onions to have the most amount of flavor. Tillamook cheese is very good. The cheese is creamy and the cheese has a distinct flavor.

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These are the ingredients.
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This is hot corn oil.
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The hot oil makes the tortilla more flavorful, softer, and easier to roll.
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There are 4 warm tortillas in this stack.
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Put the cheese closer to one side of the tortilla. I would recommend putting green onions on the cheese.
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Put sauce on the bottom of the baking dish.
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Smother the enchiladas with sauce.
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Smother the enchiladas with cheese.
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Bake the enchiladas at 425°F/220°C for 12 minutes.
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This is an avocado.
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This is a peeled avocado.
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These are avocado slices.
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A sturdy spatula makes serving the enchiladas an easy task to accomplish.
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Enchiladas garnished with green onions and avocado slices.
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