Avocado Enchiladas

"I got this recipe from Fitnessmagazine, this recipe was written by Deena Kastor. I did not make it the way she wrote the recipie, we happen to like full fat cheese, and fresh herbs. We also went for light citrus flavored beer, and olive oil rather than the canola oil, as the olive oil provides a better taste."
photo by a food.com user photo by a food.com user
Ready In:
20 Enchildas




  • 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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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I have been told I don't look like the typical "natural" cook, I'm a biker and a gear head, so apparently stereotypically I shouldn't be interested in cooking and baking, but I love it. My dream is to open my own cafe, but I guess I need to stop moving around so much first and plant some real roots ;) I started “really” cooking when I was about seven years old, and not just scrambled eggs and toast, the first "proper" diner I made was a roast chicken with sweet potatoes, roast carrots and onions, stuffing and a chocolate cake for desert (strange how you remember some things isn’t it?). My Grandmother was my biggest influence as a child I think, even though my mum is a heck of a cook too. I traveled around Europe for 8 years while based in the Czech Republic. I love food from almost every country, I dabble in Mongolian, Chinese, Czech, traditional English, Mexican, American, Indian, and I make up my own. I love to cook, and bake, and love the reaction I get from those who taste my cooking. I work from home which gives me a little more room for preparing food. I have a four year old, who is showing the signs of wanting to cook too, and who has a very broadened palate. I’m not the type of cook that measures everything, I do it all by eye, which makes it hard to reproduce things sometimes, so I’m trying to get in to the habit of writing it down as I do it regardless of what it is. Sometimes when I start making a meal, half way through I will decide that I want to try something different. Thankfully as of yet (knock on wood) I haven’t had a bad dish yet, I hope it stays that way ;)
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