Deena Kastor's Avocado Enchiladas
Recipe from
Fitness
An avocado mixture fills the tortillas to make these enchiladas. A spicy beer and tomato mixture makes the sauce for this dinner casserole.
Servings:
10 servings
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Ingredients
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1 teaspooncanola oilsee savings
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1/2yellow onion, finely dicedsee savings
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2garlic cloves, mincedsee savings
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1 tablespoonsugarsee savings
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4 tablespoonsground cuminsee savings
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3 tablespoonsdried oreganosee savings
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1 canbeersee savings
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1 28-ounce cancrushed tomatoessee savings
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1 cupchicken broth or watersee savings
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1 tablespoonbalsamic vinegarsee savings
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8ripe avocados, peeled and seededsee savings
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1 cupcilantro leaves, roughly choppedsee savings
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3/4 teaspoonsaltsee savings
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1/2red onion, finely dicedsee savings
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1jalapeno pepper, seeded and dicedsee savings
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Juice of 1 limesee savings
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20corn tortillassee savings
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2 2grated reduced-fat Monterey Jack cheesesee savings
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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
Per serving: Calories 425, Total Fat 25 g, Saturated Fat 5 g, Carbohydrate 46 g, Fiber 13 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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