Avocado and Cheese Enchiladas
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"Avocado and Cheese Enchiladas" 08 January 2010. HowStuffWorks.com. <http://recipes.howstuffworks.com/arizona-avocado-and-cheese-enchiladas-recipe.htm> 16 May 2012.
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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:
- Heat oil in a saucepan.
- Add onion, sauté 5 for minutes
- Add garlic, sugar, cumin, oregano; sauté 2 minutes.
- Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar.
- Heat oven to 400F.
- Chop avocados; toss with cilantro and next 3 ingredients.
- Spread ½ cup sauce on the bottom of 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.
This recipe appears in:
Southwestern
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