8 corn tortillas
2 scallions
1/2 lb. Monterey Jack cheese, grated
3 tbsp. unsalted butter
Guacamole Sauce (see following recipe)
4 heaping tbsp. sour cream
1 sm. ripe tomatoes, slivered, for garnish

1. Adjust oven rack in middle position. Preheat oven to 425 degrees.

2. Stack tortillas and wrap in foil. Heat in oven until warm and flexible, about 6-8 minutes.

3. Trim scallions and slice into thin rings.

4. In small saucepan, melt butter. Using pastry brush, brush 9 x 13 inch baking dish with melted butter. Brush 1 side of each tortilla with melted butter, reserving a tablespoonful. Divide cheese evenly down the center of each tortilla, sprinkle with scallions. Tightly roll tortillas and place them side by side in baking dish, folded side down. Gently press tortillas to help keep them from unfolding. Brush tops of tortillas with remaining butter and cover dish tightly with foil.

5. Bake 12-15 minutes.

6. Serve each enchilada with guacamole sauce and garnish each with a heaping spoonful of sour cream and tomato sliver. Serve immediately.

GUACAMOLE SAUCE:

7 fresh tomatillos
Clove garlic
Peeled 1 scallion, trimmed
1/4 c. firmly packed fresh coriander (cilentro)
1 1/2 tsp. to 1 tbsp. diced, canned jalapeno peppers
1 lg. avocado (about 3/4 lb.) peeled & sliced
1 tbsp. fresh lemon juice
1 tbsp. vegetable oil
Salt to taste

If using fresh tomatillos, remove and discard skin. Cover with cold water in saucepan. Cover. Bring to boil, cook 1 minute. Drain. Place in ice water. Set aside. Or drain canned tomatillos, set aside.

Chop garlic, scallions and coriander in food processor or blender. Add jalapenos, process until minced. Add tomatillos, process. Add avocado, combine well, adding lemon juice, oil and salt when smooth. Set aside at room temperature until ready to serve on enchiladas.