Avocado Enchiladas

Ingredients

• 1 teaspoon olive oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves
• 1 teaspoon sugar
• 4 tablespoons ground cumin
• 3 tablespoons fresh oregano, finely chopped
• 12 ounces beer
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 8 ripe avocados, peeled and seeded
• 1 cup cilantro leaf, roughly chopped
• 3/4 teaspoon salt
• 1/2 red onion
• 1 jalapeno pepper, seeded and diced
• 1 lime, juice of
• 20 corn tortillas
• 2 cups grated monterey jack cheese

Directions

1. 1

   To make the sauce, heat oil is a sauce pan. Add onion; sauté 5 min, add garlic, sugar, cumin, fresh oregano and sauté 5 more minute Add beer, tomatoes, and broth, reduce heat and simmer for 20 minute Add vinegar.

2. 2

   Heat oven to 400°F

3. 3

   For the filling, chop avocados in to 1" cubs (no need to be exact), toss with the cilantro, salt, onion, jalapeno pepper and lime juice. Spread 1/2 cup of sauce on the bottom of a casserole dish. Dip tortillas in remaining sauce, spoon 3 tbls of filling into each; roll up and arrange in dish. Pour sauce over rolled up tortillas, sprinkle with cheese and bake covered for 25min. Uncover and bake an additional 5 min, let rest, then serve. For people who are not into spicy food, serve with a dollop of sour cream, or add chicken to make it a more well- rounded meal.

4. 4

   Cooking time may vary depending on use of a convection oven or a standard oven.