xiaoxl/recipe_data huggingface dataset:
Roasted Beet and Arugula Salad


Ingredients:
beets, walnuts, pecans, arugula, cider vinegar, Dijon mustard, shallot, salt, fresh ground pepper

Directions:
Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup] into small jar or bowl and set aside.
When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.]
To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.
Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Category: salad
By Monica

My mom began making this salad a few years ago and, as soon as I tried it, I just had to get the recipe. This is my version, but can be varied in many different ways because it's all about the dressing! So simple, yet so delicious that you are sure to get requests for the recipe whenever you make it! You can use pecans, almonds, or pine nuts in place of the walnuts.

Ingredients:
3 cups torn romaine lettuce
½ cup blueberries
¼ cup dried cranberries
¼ cup sunflower seeds
¼ cup walnut pieces
¼ cup crumbled feta cheese
¼ cup crumbled goat cheese
¼ cup white balsamic vinegar, or to taste
¼ cup maple syrup, or to taste
¼ cup grapeseed oil, or to taste
salt, to taste

Directions:
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 379.8
Fat: 28 g
Saturated fat: 5.4 g
Carbohydrates: 29.2 g
Sugars: 22.1 g
Dietary fiber: 3 g
Protein: 6.9 g
Cholesterol: 15.3 mg
Sodium: 159.8 mg
Scalloped Oysters
Category: side-dish
By Debbie Thomas

Mild oyster taste with a crunch crumb topping.

Ingredients:
½ cup bread crumbs
25  buttery round crackers, crumbled
½ cup melted butter
1 pint shucked oysters, drained with liquid reserved
1 pinch salt and ground black pepper to taste
2 tablespoons milk

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish. Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture. Bake at 450 degrees F (230 degrees C) for 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 394.8
Fat: 28.9 g
Saturated fat: 16.4 g
Carbohydrates: 26.6 g
Sugars: 3.2 g
Dietary fiber: 0.6 g
Protein: 8.1 g
Cholesterol: 88.5 mg
Sodium: 471.3 mg
Gluten Free Pumpkin Cornbread


Ingredients:
yellow cornmeal, gluten free baking powder, baking soda, sea salt, xanthan gum, canned pumpkin, soymilk, butter, vegan margarine, eggs, lemon juice, cinnamon, allspice, nutmeg, ground ginger

Directions:
Preheat your oven to 185C/350°F.
Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
Then pop it out onto a rack, and allow to cool further.
Great Grains Muffins


Ingredients:
white flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, salt, buttermilk, maple syrup, eggs, butter

Directions:
Preheat the oven to 400*. Line a muffin tin with paper cups.
Mix all the dry ingredients together in a large bowl. In a separate bowl, combine the buttermilk with the maple syrup, eggs, and butter.
Pour the liquids over the dry ingredients and stir until combined. Don't overmix - these are muffins; they don't need to be real smooth. Stir in the fruit.
Spoon the batter into the muffin cups and bake for about 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Cool well before removing from the pan.
Eat fresh or wrap and freeze for another time. These rewarm perfectly in the microwave, or you can just defrost them on the counter for an hour or so.
Chicken Fajita Dip


Ingredients:
cream cheese, cheddar cheese, monterey jack cheese, tomatoes, sliced ripe olives

Directions:
Cream taco seasoning and cream cheese together.
Spread in a 9-by-13-inch baking dish.
Top with chicken.
Cover chicken with coating of taco sauce (as much as you like] and jalepenos.
Cover with shredded cheese.
Place in 350-degree oven for about 20 minutes, until cheese is bubbly and mixture is warmed through.
Garnish with chopped tomatoes, more jalapenos if you're daring, and olives.
Easy French Onion Biscuits


Ingredients:
Bisquick, milk, white cheddar cheese, dried parsley, paprika

Directions:
Biscuits  --  Mix the Bisquick, milk onion dip, parsley.
Bake  --  Just drop spoonfuls of the mix on a baking sheet lined with parchment paper or sprayed with a non-stick spray.  Top with the grated cheese and a light sprinkle of the paprika.
Bake at 400 degrees until golden brown. 12-18 minutes.  Just check, because all pans, biscuit size and ovens vary.  You just want them golden brown.  ENJOY!  Don't forget to serve with a herb butter.  I can buy a stick of herb butter right at my grocery store.  Makes a nice touch to the biscuits.
Cottage Cheese Chicken Enchiladas
Category: world-cuisine
By annabell

Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.

Ingredients:
1 tablespoon vegetable oil
2  skinless, boneless chicken breast halves - boiled and shredded
½ cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Directions:
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add   and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 548.5
Fat: 31.2 g
Saturated fat: 16.3 g
Carbohydrates: 34.4 g
Sugars: 3.3 g
Dietary fiber: 4.3 g
Protein: 33.2 g
Cholesterol: 97.7 mg
Sodium: 1685.1 mg
Greek Garlic-Lemon Potatoes
Category: side-dish
By aprilcdavenport

My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.

Ingredients:
3 pounds potatoes, peeled and cubed
3 cups hot water
½ cup fresh lemon juice
⅓ cup vegetable oil
1 tablespoon olive oil
1 ½ teaspoons dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
2 cloves garlic, minced
¼ cup chopped fresh parsley

Directions:
Preheat oven to 475 degrees F (245 degrees C). Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 155.9
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 21.1 g
Sugars: 1.2 g
Dietary fiber: 2.7 g
Protein: 2.4 g
Sodium: 397.1 mg
Buckwheat Apple Rolls


Ingredients:
warm water, Splenda sugar substitute, sour cream, egg, vanilla, all-purpose flour, buckwheat flour, salt, butter, brown sugar, cinnamon, apple

Directions:
Dough:, Pour warm water into bowl., Add yeast and 1 tablespoon Splenda., Stir., Let stand about 5 minutes until bubbly., Stir in remaining Splenda., In a different bowl blend sour cream, eggs, and vanilla., Stir sour cream mixture into yeast mixture., Add flours and salt., Stir until combined., Add butter., Knead until smooth., Place dough into well greased bowl., Cover and let rest for about two hours., Roll out dough onto floured surface to about 1/4 inch thickness., Mix chopped apples, cinnamon, and Splenda., Spread apple mixture over dough., Cut dough into rectangles, roll lengthwise., Grease a pan generously., Place rolls into pan., Cover and let rest about 1 hour., Preheat oven to 350 degrees Fahrenheit., Bake 25 to 30 minutes., Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.
Halloumi Cheese Fingers
Category: appetizers-and-snacks
By Linda

Fry or grill this Cypriot-style cheese and serve with a Greek salad and crusty bread for a complete meal.

Ingredients:
½ tablespoon olive oil
6 ounces halloumi cheese, cut into 1/2 inch thick sticks
2 teaspoons fresh lemon juice
¼ teaspoon dried oregano
black pepper to taste

Directions:
Heat the olive oil in a skillet over medium heat. Add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 298.8
Fat: 24.7 g
Saturated fat: 13.2 g
Carbohydrates: 3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 18.2 g
Cholesterol: 63.8 mg
Sodium: 935.9 mg
Shrimp Scampi with Tomatoes, Pasta, and Roasted Asparagus
Category: main-dish
By Andrea Jean

This is a great date night meal! It will make a ton of leftovers, so you can send some home with your boo. I make this with a decent bottle of Sauvignon Blanc because the acidity in the wine pairs well with the lemon juice and the fresh cut grass-like aromas of the asparagus. Chill the rest of the bottle and have it with your meal! Remember to always use a wine that you enjoy the flavor of by itself if you're going to cook with it because the food takes on the flavor of the wine.

Ingredients:
1 pound penne pasta
½ cup butter
1 tablespoon Dijon mustard
1 tablespoon minced garlic, or more to taste
1 tablespoon minced flat-leaf parsley, or more to taste
½  lemon, juiced
¼ cup white wine, or more to taste
1 pound uncooked medium shrimp, peeled and deveined
1 pint grape tomatoes, halved
1 bunch fresh asparagus, trimmed
2 tablespoons olive oil
2 tablespoons freshly grated Parmesan cheese, or to taste
1 teaspoon minced garlic
coarse kosher salt to taste
freshly ground black pepper to taste
crushed red pepper to taste
¼ cup grated Pecorino Romano cheese, or to taste
¼ cup shredded Italian cheese blend, or to taste

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot. Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated. Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish. Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 441.5
Fat: 19.2 g
Saturated fat: 9.7 g
Carbohydrates: 47.2 g
Sugars: 3.1 g
Dietary fiber: 3.9 g
Protein: 21.1 g
Cholesterol: 124.5 mg
Sodium: 380.5 mg
Sushi-Style Roll-Ups


Ingredients:
medium-grain white rice, seasoned rice vinegar, cream cheese, wasabi paste, flour tortillas, cucumber, red bell pepper

Directions:
In medium bowl, combine cooked rice and vinegar, mix well.
Cover, refrigerate 30 minutes or until cold.
In small bowl, combine cream cheese and wasabi paste, mix well.
Place each tortilla on 12-inch square of plastic wrap.
Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges.
Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide.
Quarter cucumber lengthwise.
Reserve 3 sections for another use.
Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips.
Press 1 strip into center of each rice strip.
Cut pepper into thin strips.
Place next to cucumber to form long red stripe.
On each tortilla, mound another 1/3 cup rice mixture over cucumber and pepper.
With wet hands, form rice into firm rolls, completely covering cucumber and pepper.
Beginning at bottom edge, roll each tortilla firmly around rice.
Wrap each roll securely in plastic wrap.
Refrigerate 4 hours or until well chilled.
To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.
Cashew Coconut Butter


Ingredients:
"cashews"

Directions:
Find the directions at http://thenutbutterhub.com/coconutcashewbutter/., -.
Sour Cream Chocolate Chip Coffee Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, baking powder, salt, sour cream, vanilla, chocolate chips, pecans, chocolate chips, light brown sugar, cinnamon

Directions:
.Cuream butter and sugar.
Beat in eggs, one at a time.
Sift flour, baking powder, soda and salt together.
Add dry ingredients, alternating with sour cream.
Beat in vanilla.
Stir in chocolate chips.
Mix tlast three ingredients together to make topping.
Spread 1/2 batter into a greased and floured 10 inch tube pan. Sprinkle withy 1/2 topping.
Repeat.
Bake at 375 for 35 to 45 minutes.
Chocolate-Strawberry Thumbprint Cookies


Ingredients:
flour, salt, unsalted butter, granulated sugar, granulated sugar, vanilla, cream cheese, confectioners' sugar, strawberries

Directions:
Sift flour, cocoa, and salt into a bowl; set aside.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth.  Set aside.
Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
Mix in yolk, vanilla, and chocolate.  Reduce speed to low. Mix in flour mixture until just combined.
Refrigerate, covered, one hour.
Preheat oven to 350°F  Put 6 teaspoons of sugar into a bowl.  Form dough into 3/4 balls; roll in sugar to coat.
Space 1 inch apart on a baking sheet lined with parchment paper.  Press center of each ball with your thumb.
Bake 10 minutes.  Press centers again with a  wooden spoon,  3/4 inch indentations.  Bake until slightly cracked and set; about 5 minutes more.
Cool completely on racks.
Stir cream cheese and confectioners sugar in a small bowl.
Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
Spoon cream cheese mixture into center of cookies; top with strawberries.
Feta and Mint Rice


Ingredients:
olive oil, onion, long grain brown rice, salt, feta cheese, of fresh mint, orange zest

Directions:
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.
Spinach Porkovers


Ingredients:
pork sausage, onion, garlic, frozen chopped spinach, sharp cheddar cheese, prepared mustard, dried marjoram

Directions:
COOK sausage, onion and garlic in a skillet over medium heat until meat is no longer pink; drain.
STIR in spinach, cheese, mustard, marjoram, salt and pepper; stir until cheese is melted; remove from heat; cool slightly.
SLICE bread dough into eight portions; roll each out into a 6 inch circle; spoon about ½ cup meat mixture on half of each circle.
BRUSH edges of dough with egg white; fold dough over filling and press edges to seal (Use a fork to flute edges if desired].
PLACE on greased baking sheets; cover and let rise for 20 minutes; brush tops with remaining egg white; cut slits in the top of each turnover.
BAKE at 350 F for 20 minutes or until golden brown; serve at once or freeze for a later date.
Blueberry Cream Cheese Salad


Ingredients:
crushed pineapple, pecans, cream cheese, sour cream, sugar, vanilla extract, pecans

Directions:
Dissolve Jello as directed "MINUS" 1 Cup of the Water.
Add Pie Filling, Pineapples, and Pecans.
Chill until set.
Mix all topping ingredients, except the Pecans, with a mixer or blender until smooth and fluffy.
Spread over set Jello and sprinkle with Pecans.
This recipe can also be made using Strawberry Pie filling and Crushed Pineapples, or Lime Jello and Manderin Orange Segments.
Any combination is fine and its Delicious!
A Festive Holiday Treat that is sure to please everyone!
Have fun with it!
Balsamic Chicken


Ingredients:
chicken cutlets, flour, olive oil, garlic, chicken broth, fresh sage

Directions:
Dredge the cutlets in flour.
Brown in garlic and oil.
Remove cutlets and deglaze pan with balsamic vinegar (twice around] and chicken broth (1/2- 1 cup].
Be sure to scrape up bits from bottom of pan.
Add cutlets back to pan.
Add fresh sage, salt and pepper.
Simmer until done, approximately 20 minutes.
Sauce should be thickened and reduced.
Serve over rice or pasta.
Coconut Flan


Ingredients:
sweetened condensed milk, milk, eggs, vanilla, sugar

Directions:
Over medium-low heat, melt sugar until it caramelizes.
Pour the caramel into a flan dish to coat bottom.
Beat eggs until foamy.
Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
Mix well with each addition.
Pour mixture into flan dish.
Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish].
Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
Allow to cool, and refrigerate.
Serve cold with fresh whipped cream.
May be refrigerated up to 3 days.
Herb Roasted Red Potatoes


Ingredients:
olive oil, rosemary, salt, pepper

Directions:
Preheat oven to 425°F.
Wash and cut potatoes into quarters or about 1 inch pieces.
Mix Olive Oil, and Italian seasoning in small bowl.
Rub rosemary between fingers to grind into oil mixture.
Toss potatoes with oil to coat.
Place in Baking pan, season with salt and pepper to taste.
Bake at 425°F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.
Gingerbread Sweet Potato Casserole


Ingredients:
sweet potatoes, light brown sugar, butter, margarine, half-and-half, eggs, vanilla extract, light brown sugar, all-purpose flour, butter, margarine

Directions:
Cook sweet potatoes in a Dutch oven in boiling water and cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
Combine mashed sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.] Spoon into a greased 2 1/2-quart pr 13"x9" baking dish.
Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato mixture. Bake, uncovered, at 350F for 25 minutes or until streusel is lightly browned.
Fennel & Apple Slaw


Ingredients:
cider vinegar, ground fennel, grainy mustard, olive oil, apples, apple, fennel bulb, fresh thyme, dried thyme, red onion

Directions:
Whisk dressing ingredients together& refrigerate.
Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one].
Combine with thyme& onion in a bowl.
Add dressing& toss well; add more salt& pepper, if desired.
Caramel Popcorn


Ingredients:
brown sugar, light corn syrup, salt, unsalted butter, baking soda, vanilla extract

Directions:
Place the popped popcorn into 2 large baking pans.
Preheat oven to 200.
Combine the brown sugar, corn syrup, butter, and salt in a saucepan.
Bring to a boil over medium heat, stirring enough to blend.
Once the mixture begins to boil, boil for 3 to 4 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla.
The mixture will bubble rapidly.
Immediately pour over the popcorn in the pans, and stir to coat.
It is ok if the popcorn isn't completely coated yet because the oven will help us out.
Bake for 45 minutes, but stir popcorn every 15 minutes.
When it comes out of the oven, try to separate the pieces as much as you can before it cools completely.
Savory Halibut Enchiladas


Ingredients:
garlic powder, green onion, green bell pepper, fresh cilantro, sour cream, mayonnaise, cheddar cheese, flour tortillas, cheddar cheese, avocados

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes.
Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl.
Gently fold the halibut into the mixture.
Prepare a 9x13 baking dish with cooking spray.
Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat.
Spoon the halibut in equal portions into the center of each tortilla.
Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over top of the enchiladas.
Sprinkle with 1 cup Cheddar cheese.
Cover the dish with aluminum foil.
Bake in preheated oven for 45 minutes.
Top with avocado slices to serve.