2 oz. crumbled queso fresco cheese, drained and grated
1 cup salsa
1/2 cup sour cream
1/4 cup cilantro, roughly chopped
How to Make
In a small pot, heat the soup, then reserve on side. Cut the lime in half lengthwise. Squeeze the juice of half a lime over the diced avocado and toss to coat; reserve. Cut the remaining lime in half into 3 wedges; reserve.
On a large surface, lay each tortilla flat. Divide the rice onto the lower third of each tortilla. Add on 1 tbsp. each of salsa, cheese and 1 tsp. cilantro. Roll bottom of tortilla up towards top and place seam on bottom.
Pour a layer of soup into a greased, ovenproof casserole dish. Place the filled tortillas into the caserole, seam side down. Pour the remaining soup on top - cover the tortillas as much as possible. Sprinkle on the remaining cheese and bake in a pre-heated 375° F oven for 30 minutes until heated through.
Use a long, thin spatula to remove from dish. Serve with accompaniments of the remaining salsa, avocado, sour cream, cilantro and lime wedges.