Avocado Enchiladas

Name: Avocado Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 0
Cuisine: Mexican
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

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By Brandy Harrison-Hildreth
@NFLPrincess

If you love Avocados, you will love this recipe!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Avocado Enchiladas

Step-by-Step

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.
Heat oven to 400 degrees. Chop avocados; toss with cilantro and the following four ingredients from list.
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.
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.

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