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Deena Kastor's Avocado Enchiladas

Deena Kastor's Avocado Enchiladas

Nutrition Facts
  • cal. (kcal) 425
Deena Kastor's Avocado Enchiladas
  • Makes: 10 servings
  • Prep: 20 mins
  • Cook: 45 mins
  • Carb Grams Per Serving: 46

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.

Nutrition Information

Servings Per Recipe: 10
PER SERVING: 425 cal., 25 g total fat (5 g sat. fat), 46 g carb. (13 g fiber), 13 g pro.