Erin's Avocado Enchiladas (Sept 08)

Cooking Light recipes

Ingredient
1 chipotle chili, diced + 2 tsps adobo sauce (I used canned chipotle chili peppers in adobo sauce from Whole Foods.)
1 tablespoon plus 1/2 cup olive oil
1/2 medium vidalia onion, diced
2 garlic cloves, minced
1 tablespoon light-brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 cup sherry
14 oz can crushed tomatoes
1 cup vegetable broth
4 Hass avocados
1 1/2 - 2 tablespoons dried cilantro
1/8 cup lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12 corn tortillas
8 oz. Monterey Jack cheese, grated

Heat 1 tablespoon of olive oil in a deep saucepan over medium heat. Add the onions, garlic, brown sugar, cumin, and oregano; sauté until the onion is soft, 4 to 5 minutes. Add the sherry, chipotle chili, adobo sauce, tomatoes and vegetable broth. Simmer for about 20 minutes, until thickened to stew consistency.
Heat oven to 400° F. Put 1/2 cup olive oil in a heavy saucepan over medium heat until very hot but not smoking, about 4 to 5 minutes. Using tongs, fry the tortillas, one at a time, for 2 to 3 seconds on each side. Drain on paper towel-lined sheet to get rid of excess oil.
Peel and pit the avocados. Immediately toss with the lime juice (prevents browning), cilantro, salt and pepper. Mash well.
Spread 1/2 cup of the sauce into a small casserole dish. Spoon 2 tablespoons of avocado filling into each tortilla, sprinkle some Monterrey jack cheese on top, then roll the tortilla. Put it in the casserole dish, seam side down, against one edge. Repeat the process for the other tortillas, placing each rolled tortilla snugly against the one before it. Ladle the rest of the sauce over the rolled tortillas, top with remaining cheese. Bake for 25 to 30 minutes. Serve immediately.
Note: These don’t reheat well because the avocado filling turns brown after a few hours. So eat up while it’s fresh!