Avocado Enchiladas

By nichc

Ingredients

• Sauce:
• 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-oz can crushed tomatoes
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• Filling:
• 8 ripe avocados, peeled & seeded
• 1 cup cilantro leaves, roughly chopped
• 3/4 teaspoon salt
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded & diced
• Juice of 1 lime
• 20 corn tortillas
• 2 cups grated reduced-fat Monterey Jack cheese

Preparation

Step 1

Heat oil in 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 400 degrees. Chop avocados; toss with cilantro and next 4 ingredients.

Spread 1/2 cup sauce on 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 with foil and bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.

Per serving (2 enchiladas): 425 calories, 13g protein, 46g carbs, 25g fat (5g sat), 13g fiber.