Avocado Enchiladas

Nlongenecker

Avocado Enchiladas

10 servings C
ook: 45 minutes
Prep: 20 minutes

Ingredients
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
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 2 grated reduced-fat Monterey Jack cheese

Directions
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 facts per serving:
Servings Per Recipe 10 servings
Calories 425
Total Fat (g) 25
Saturated Fat (g) 5
Carbohydrate (g) 46
Fiber (g) 13
Protein (g) 13

Nlongenecker

Avocado Enchiladas

10 servings C
ook: 45 minutes
Prep: 20 minutes

Ingredients
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
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 2 grated reduced-fat Monterey Jack cheese

Directions
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 facts per serving:
Servings Per Recipe 10 servings
Calories 425
Total Fat (g) 25
Saturated Fat (g) 5
Carbohydrate (g) 46
Fiber (g) 13
Protein (g) 13

Shannon023

10 servings - Not if I have anything to say about it!! :laugh:

Those sound good!!!