Avocado Enchiladas
Ingredients
- 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
- 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
SAUCE
FILLING
How to Make Avocado Enchiladas
- 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.
- 2Heat oven to 400 degrees. Chop avocados; toss with cilantro and the following four ingredients from list.
- 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.
- 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.
