Avocado Enchiladas

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Nutritional Info

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

View full nutritional breakdown of Avocado Enchiladas calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 15

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

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

Directions

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 serve

Side note: I added a can of black beans to the mix.

Number of Servings: 15

Recipe submitted by SparkPeople user BAYNEX04.