Mexican

Avocado Enchiladas is for Dinner.

Avocado Enchiladas takes 20 minutes to prepare.

Avocado Enchiladas takes 45 minutes to cook.

Avocado Enchiladas makes 15 servings.

The ingredients for Avocado Enchiladas are:

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
28 oz can crushed tomatoes
1 cup chicken broth
Filling
8 ripe avocados, peeled and seeded
1 cup cilantro leaves, roughly chopped
3/4 teaspoon salt
1/2 red onion, diced
1 jalapeno pepper, chopped and diced
15 corn or flour tortillas
2 cups grated reduced-fat cheese

Here is how you make Avocado Enchiladas:

Heat oil in saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano, saute 2 minutes. Add beer, tomatoes, broth and simmer 20 minutes. Heat oven to 400. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 sauce on bottom of dish. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling into each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil and bake 5 more minutes. Let cool and serveSide note: I added a can of black beans to the mix.Number of Servings: 15Recipe submitted by SparkPeople user BAYNEX04.

The nutritional information for Avocado Enchiladas is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 445.5

• Total Fat: 24.9 g
• Cholesterol: 17.7 mg
• Sodium: 658.7 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 12.1 g
• Protein: 16.5 g

Avocado Enchiladas is Mexican cuisine.