Directions

1. Heat oven to 350 degrees F. Pour a thin layer of enchilada sauce in the bottom of a 13 X 9 inch baking dish.
2. In a large bowl, mix together all of the filling ingredients. In a small bowl, mix together the salsa verde, tomatillo and sour cream for the topping.
3. Pour remaining enchilada sauce in a pie plate or shallow bowl. Dip one tortilla into sauce, turn over to coat both sides and shake off excess. Place tortilla on large flat work surface (such as a cookie sheet). Place about 1/3 cup filling mixture on the tortilla and roll up the tortilla into a cylinder. Place seam side down in prepared pan. Repeat with remaining tortillas.
4. Pour salsa verde topping mixture over the filled tortillas, making sure that the edges of the tortillas are moistened with the sauce. Cover with foil and bake until hot, about 20 minutes. Uncover pan and sprinkle with additional cheese if desired. Return pan to oven, uncovered and bake until the top is bubbly, about 10 more minutes. Sprinkle with cilantro, if using, and diced avocado and serve.