Deena Kastor's Avocado Enchiladas
An avocado mixture fills the tortillas to make these enchiladas. A spicy beer and tomato mixture makes the sauce for this dinner casserole.
Ingredients
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1 teaspoon canola oil
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1/2 yellow onion, finely diced
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2 garlic cloves, minced
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1 tablespoon sugar
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4 tablespoons ground cumin
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3 tablespoons dried oregano
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1 can beer
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1 28-ounce can crushed tomatoes
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1 cup chicken broth or water
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1 tablespoon balsamic vinegar
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8 ripe avocados, peeled and seeded
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1 cup cilantro leaves, roughly chopped
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3/4 teaspoon salt
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1/2 red onion, finely diced
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1 jalapeno pepper, seeded and diced
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Juice of 1 lime
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20 corn tortillas
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2 2 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
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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