Avocado Enchiladas Recipe

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Avocado Enchiladas

Brandy Harrison-Hildreth

By
@NFLPrincess

If you love Avocados, you will love this recipe!


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Prep:

20 Min

Cook:

45 Min

Ingredients

SAUCE

1 tsp
canola oil
1/2
yellow onions, finely chopped
2
garlic cloves, minced
1 Tbsp
sugar
4 Tbsp
ground cumin
3 Tbsp
dried oregano
1 can(s)
beer
28 oz
can crushed tomatoes
1 c
chicken broth
1 Tbsp
balsamic vinegar

FILLING

8
ripe avocados, peeled and seeded
1 c
cilantro leaves, roughly chopped
3/4 tsp
salt
1/2
red onion, finely chopped
1
jalepeno pepper, seeded and chopped
juice of one lime
20
white corn tortillas
2 c
shredded monterey jack cheese

Directions Step-By-Step

1
Heat oil in pan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar.
2
Heat oven to 400 degrees. Chop avocados; toss with cilantro and the following four ingredients from list.
3
Spread 1/2 the sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce; spoon 3 tbsp of filling onto each tortilla. Roll up and arrange seam side down in dish.
4
Pour sauce over enchiladas and sprinkle with shredded cheese. Cover with foil and bake for 25 minutes. Uncover, and bake 5-10 more minutes. Let cool down some and serve.