Deena Kastor's Avocado Enchiladas

Ingredients

• 1  teaspoon canola oil
• 1/2  yellow onion, finely diced
• 2  garlic cloves, minced
• 1  tablespoon sugar
• 4  tablespoons ground cumin
• 3  tablespoons dried oregano
• 1  can beer
• 1  28-ounce can crushed tomatoes
• 1  cup chicken broth or water
• 1  tablespoon balsamic vinegar
• 8  ripe avocados, peeled and seeded
• 1  cup cilantro leaves, roughly chopped
• 3/4  teaspoon salt
• 1/2  red onion, finely diced
• 1  jalapeno pepper, seeded and diced
•   Juice of 1 lime
• 20  corn tortillas
• 2  2 grated reduced-fat Monterey Jack cheese

Directions

Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.