Avocado Enchiladas
Ingredients
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SAUCE
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1 tspcanola oil
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1/2yellow onions, finely chopped
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2garlic cloves, minced
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1 Tbspsugar
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4 Tbspground cumin
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3 Tbspdried oregano
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1 can(s)beer
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28 ozcan crushed tomatoes
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1 cchicken broth
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1 Tbspbalsamic vinegar
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FILLING
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8ripe avocados, peeled and seeded
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1 ccilantro leaves, roughly chopped
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3/4 tspsalt
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1/2red onion, finely chopped
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1jalepeno pepper, seeded and chopped
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·juice of one lime
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20white corn tortillas
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2 cshredded monterey jack cheese
How to Make Avocado Enchiladas
- 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.
