No Image
prep time
20 Min
cook time
45 Min
method
---
yield
Ingredients
- SAUCE
- 1 teaspoon canola oil
- 1/2 - yellow onions, finely chopped
- 2 - garlic cloves, minced
- 1 tablespoon sugar
- 4 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1 can beer
- 28 ounces can crushed tomatoes
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- FILLING
- 8 - ripe avocados, peeled and seeded
- 1 cup cilantro leaves, roughly chopped
- 3/4 teaspoon salt
- 1/2 - red onion, finely chopped
- 1 - jalepeno pepper, seeded and chopped
- - juice of one lime
- 20 - white corn tortillas
- 2 cups shredded monterey jack cheese
How To Make avocado enchiladas
-
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.
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Step 2Heat oven to 400 degrees. Chop avocados; toss with cilantro and the following four ingredients from list.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Culture:
Mexican
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