Mini Enchiladas With Guacamole

• 1 pound tomatoes skinned, deseeded and diced
• 1 onion peeled and diced
• 2 red chilies deseeded, 1 cut into fine strips, 1 finely diced
• 2 cloves garlic peeled, and minced
• 1 tablespoon olive oil
• 1 pound ground beef
• 8 spring onions sliced
• 8 flour tortillas
• 8 lettuce leaves large iceberg, cut into circles slightly smaller than the tortillas
• 1/4 pound gouda cheese grated
• 2 avocados peeled, pitted and chopped
• 1 lemon juiced
• 1 3/4 cups fresh cilantro finely chopped

1. Preheat the oven to 325u0b0F. Place the tomatoes, onion, chili strips and half the garlic into a blender and puree. Heat the oil in a saucepan and saute the ground beef until crumbly. Add the spring onions and saute for 1 min. Add the tomato mixture and season then remove from the heat and allow to cool.
2. To make the enchiladas, wrap the tortillas individually in kitchen foil and bake for 10 mins. Allow to cool slightly, unwrap and lay flat on a work surface. Top each with a leaf of lettuce, some of the ground beef mixture and a sprinkling of cheese. Roll up tightly, wrap in plastic wrap and chill for 30 mins.
3. Meanwhile, make the guacamole. Sprinkle the chopped avocados with the lemon juice and place in a bowl with the cilantro, diced chili and remaining garlic. Mash well with a fork and season with salt.
4. To serve, unwrap the enchiladas and cut each into 3 pieces. Serve with the guacamole.

tomatoes, onion, red chilies, garlic, olive oil, ground beef, onions, flour tortillas, tortillas, gouda cheese, avocados, lemon juiced, fresh cilantro

Taken from www.yummly.com/recipe/Mini-Enchiladas-with-Guacamole-1412611 (may not work)