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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

Description

An Avocado Mixture Fills The Tortillas To Make These Enchiladas. A Spicy Beer And Tomato Mixture Makes The Sauce For This Dinner Casserole.

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