AVOCADO ENCHILADAS

Avocado Enchiladas image

Provided by Maggies Cooking

Categories Mexican

Time 1h

Yield 20 Enchildas, 10 serving(s)

Number Of Ingredients 18

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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

Steps:

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.