Chicken and Avocado Enchiladas
2 teaspoons vegetable oil
1/2 yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon sugar
4 tablespoons ground cumin
4 tablespoons dried oregano
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
1 can of beer
1 (28 oz) can of crushed tomatoes
1 cup chicken broth
1 tablespoon balsamic vinegar
4 ripe avocados diced
1 1/2 chicken breasts, chopped
1 cup cilantro leaves, roughly chopped
1/2 red onion, finely diced
1-2 (depending on your heat level) jalapeno peppers, seeded and diced
juice of 1 lime
16 corn tortillas
2 cups shredded Monterey Jack cheese
Heat 1 teaspoon of oil in a sauce pan. Add the chicken, 1 tablespoon oregano, chili powder, garlic powder and salt and saute until browned on the edges. Remove and set aside.
Add the remaining 1 teaspoon of oil to the pan and saute the onion for about 5 minutes. Add the garlic, sugar, cumin and remaining oregano, and saute for an additional 2 minutes.
Add the beer, tomatoes, and broth and simmer for 20 minutes, stirring occasionally. Add the vinegar.
Heat the oven to 400F.
Toss the avocados with the cilantro, chicken, red onion, jalapenos and lime juice.
Spread 1/2 cup of sauce on the the bottom of a 9x13 casserole dish. Dip each tortilla in the remaining sauce and add 3 tablespoons of the chicken mixture onto each. Roll up and arrange seam side down in the casserole.
Pour the remaining sauce over the top of the tortillas, top with the shredded cheese and cover and bake for 25 minutes. Remove foil and bake for an additional 5 minutes. Let cool and serve.