Avocado Enchiladas

Ingredients

sauce:

1 tsp canola oil

1/2 yellow onion, finely diced

2 garlic cloves, minced

1 tbsp sugar

4 tbsp ground cumin

3 tbsp dried oregano

1 can beer

1 28-oz can crushed tomatoes

1 cup chicken broth or water

1 tbsp balsamic vinegar

filling:

8 ripe avocados, peeled and seeded

1 cup cilantro leaves, roughly chopped

3/4 tsp salt

1/2 red onion, finely diced

1 jalapeno pepper, seeded and diced

juice of one lime

20 corn tortillas

2 cups grated reduced-fat Monterey Jack cheese

(Deena Kastor's) - Consider Adding Shredded Chicken And Decreasing Quantity Of Avocados To Add Substance.

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