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Avocado and Cheese Enchiladas

        Lifestyle | Southwestern

Miss Arizona, Savanna Troupe, submitted this recipe for Avocado and Cheese Enchiladas.

Miss Arizona, Savanna Troupe, submitted this recipe for Avocado and Cheese Enchiladas.

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Ingredients

1 teaspoon canola oil
1/2 yellow onion
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
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 chopped
Juice of 1 lime
20 corn tortillas
20 cups grated reduced-fat Monterey Jack cheese

Preparation

  1. Heat oil in a saucepan.
  2. Add onion, sauté 5 for minutes
  3. Add garlic, sugar, cumin, oregano; sauté 2 minutes.
  4. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar.
  5. Heat oven to 400F.
  6. Chop avocados; toss with cilantro and next 3 ingredients.
  7. Spread ½ cup sauce on the bottom of casserole.
  8. Dip tortillas in remaining sauce, spoon 3 tablespoons of filling onto each.
  9. Roll up and arrange, seam side down.
  10. In dish, pour sauce over, sprinkle with cheese.
  11. Cover; bake 25 minutes.

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