avocado enchiladas

★★★★★ 1 Review
NFLPrincess avatar
By Brandy Harrison-Hildreth
from Houston, TX

If you love Avocados, you will love this recipe!

★★★★★ 1 Review
prep time 20 Min
cook time 45 Min

Ingredients For avocado enchiladas

  • 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
    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

How To Make avocado enchiladas

  • 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.

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