Avocado Enchiladas


Avocado Enchiladas

Ingredients

2 dried ancho chiles
Olive oil
½ yellow onion, diced
2 cloves garlic, smashed
2 Tbsp. brown sugar
2 Tbsp. ground cumin
2 Tbsp. dried oregano
2 cups dry white wine
2 cups vegetable stock
1 14.5-oz. can crushed San Marzano tomatoes
Salt and freshly ground black pepper to taste
4 avocados, peeled, pitted and diced
½ cup fresh lime juice
½ cup freshly chopped cilantro
1 jalapeño, seeded and diced
16 corn tortillas
1½ cups Monterey Jack cheese, or more if desired


Preparation

• Preheat the oven to 400 degrees.

• Place the chiles in a medium-sized pot with enough water to cover. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes. Drain, reserving the simmering liquid. Cool, de-stem and de-seed the chiles.

• Place the chiles in a food processor with 1½ cups of the simmering liquid. Pulse until smooth. Set the chile purée aside.

• Coat a large saute pan with olive oil and set over medium heat. Add the onion, garlic, brown sugar, cumin and oregano to the pan and saute for 5 minutes.

• Add the chile purée, white wine, vegetable stock and crushed tomatoes. Bring to a boil and let boil, stirring frequently, until thick and stew-like. Season with salt and pepper and remove the pan from the heat.

• To make the filling, place the avocado, lime juice, cilantro and jalapeño in a bowl. Season to taste with salt and pepper and stir gently to combine. Set aside.

• Spread 1 cup of the enchilada sauce in the bottom of a large ovenproof baking dish.

• Fill a small sauce pan with ½ inch of olive oil. Set over high heat. Once bubbly, place 1 corn tortilla in the oil for just 30 seconds, or until crisp. Remove and place in the pan of enchilada sauce. Coat both sides with sauce. Place the fried tortilla on a plate and place 1 tablespoon of the avocado filling in the center and sprinkle with cheese. Roll up and place seam-side down in the casserole dish. Repeat with 7 tortillas, adding more oil as necessary.

• Top with a ladleful of the enchilada sauce and ½ cup of cheese.

• Repeat with a second layer of 8 more filled tortillas. Top with remaining sauce and remaining cheese.

• Bake until hot and bubbly, about 25 to 30 minutes.