Avocado Enchiladas
Ready In: 1 hr
Serves: 10
Yields: 20 Enchildas
Ingredients
- 1 teaspoon olive oil
- 1⁄2 yellow onion, finely diced
- 2 garlic cloves
- 1 teaspoon sugar
- 4 tablespoons ground cumin
- 3 tablespoons fresh oregano, finely chopped
- 12 ounces beer
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 8 ripe avocados, peeled and seeded
- 1 cup cilantro leaf, roughly chopped
- 3⁄4 teaspoon salt
- 1⁄2 red onion
- 1 jalapeno pepper, seeded and diced
- 1 lime, juice of
- 20 corn tortillas
- 2 cups grated monterey jack cheese
Directions
- To make the sauce, heat oil is a sauce pan. Add onion; sauté 5 min, add garlic, sugar, cumin, fresh oregano and sauté 5 more minute Add beer, tomatoes, and broth, reduce heat and simmer for 20 minute Add vinegar.
- Heat oven to 400°F
- For the filling, chop avocados in to 1" cubs (no need to be exact), toss with the cilantro, salt, onion, jalapeno pepper and lime juice. Spread 1/2 cup of sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce, spoon 3 tbls of filling into each; roll up and arrange in dish. Pour sauce over rolled up tortillas, sprinkle with cheese and bake covered for 25min. Uncover and bake an additional 5 min, let rest, then serve. For people who are not into spicy food, serve with a dollop of sour cream, or add chicken to make it a more well- rounded meal.
- Cooking time may vary depending on use of a convection oven or a standard oven.
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