Avocado Enchiladas

Avocado Enchiladas Recipe

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Brandy Harrison-Hildreth

By
@NFLPrincess

If you love Avocados, you will love this recipe!

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Heat 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.
2Heat oven to 400 degrees. Chop avocados; toss with cilantro and the following four ingredients from list.
3Spread 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.
4Pour 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.