AVOCADO ENCHILADAS

AVOCADO ENCHILADAS image

Yield 10

Number Of Ingredients 20

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Sauce
1 tsp canola oil
1/2 yellow onion finely diced
2 garlic cloves minced
1 tbsp sugar
4 tbsp ground cumin
3 tbsp dried oregano
1 can beer
1 28 oz can crushed tomatos
1 cup chicken broth or water
1 tbsp balsamic vinegar
Filling
8 ripe avocados peeled and seeded
1 cup cilantro leaves, roughly chopped
3/4 tsp salt
1/2 red onion, finely diced
1 jap pepper, seeded and diced
juice of 1 lime
20 corn tortillas
2 cups grated reduced fat Monteray Jack cheese

Steps:

Heat oil in a saucepan. Add onion, saute 5 min. Add garlic, sugar, cumin, oregano; saute 2 min. Add beer, tomatoes, broth; simmer 20 min. Add vinegar. Heat oven to 400. Chop avocados; toss iwth cilantro and next ingrediants. Spread 1/2 cup sauce on bottom of caseerole. Dip Tortillas in remaing sauce; sppon 3 tbsp of filling onto each . Roll up and arrange, seam side down in dish. Pour sauce over, sprinkle with cheese. Cover, bake 25 min Remove foil bake 5 min. Let cool and serve.