Creamy Avocado & Cheese Enchiladas Recipe | Savanna Troupe's Favorite

Miss Arizona, Savanna Troupe, submitted this recipe for Avocado and Cheese Enchiladas.

Watch the Miss America pageant live on TLC

INGREDIENTS

1 teaspoon canola oil 1/2 yellow onion 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 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 chopped Juice of 1 lime 20 corn tortillas 20 cups grated reduced-fat Monterey Jack cheese

PREPARATION:

1. Heat oil in a saucepan.
2. Add onion, sauté 5 for minutes
3. Add garlic, sugar, cumin, oregano; sauté 2 minutes.
4. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar.
5. Heat oven to 400F.
6. Chop avocados; toss with cilantro and next 3 ingredients.
7. Spread ½ cup sauce on the bottom of casserole.
8. Dip tortillas in remaining sauce, spoon 3 tablespoons of filling onto each.
9. Roll up and arrange, seam side down.
10. In dish, pour sauce over, sprinkle with cheese.
11. Cover; bake 25 minutes.

This recipe appears in: Southwestern