Avocado Enchiladas

Avocado Enchiladas Recipe

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Brandy Harrison-Hildreth

By
@NFLPrincess

If you love Avocados, you will love this recipe!

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Avocado Enchiladas

Step-by-Step

  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.

Printable Recipe Card





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