Avocado Enchiladas
Ingredients
- 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
- 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
SAUCE
FILLING
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.
