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Deena Kastor's Avocado Enchiladas

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by 134 people

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Makes: 10 servings Prep 20 mins Cook 45 mins View Nutrition Facts

Ingredients

Sauce

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

Filling

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 cups grated reduced-fat Monterey Jack cheese

Directions

1. 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.

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Comments >

silverscrybe wrote:

I bet this would also freeze well. Anybody tried freezing it? How do you think the avocados would hold up? I bet this is yummy!!

4/4/2013 04:52:13 PM Report Abuse

sassynewyorkgir wrote:

why on earth add sugar and beer? Hardly seems healthy

4/4/2013 10:04:58 AM Report Abuse

tab6871 wrote:

flute-gal... you can leave the beer out all together or replace with with more stock ... I am sure you could sub some other alcohol is you with but I would just add more broth.

1/3/2013 12:09:21 PM Report Abuse

flute-gal wrote:

Anyone know a replacement for the beer?

8/5/2012 10:01:10 PM Report Abuse

ItinerantLisa wrote:

I've been making these for a while. They are always a big hit! I add chicken for my meat-eating friends, and it works great.

10/19/2011 04:38:42 PM Report Abuse