Avocado Enchiladas
By Yankee Magazine|Apr 28 2006|
Ingredients
2 dried ancho chiles
4 cups plus 1 tablespoon vegetable oil
1/2 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
2 tablespoons dark-brown sugar
5 tablespoons ground cumin
2 tablespoons dried oregano
2 cups dry white wine
1 twenty-eight ounce can crushed plum tomatoes
2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
8 Hass avocados
1 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
25 corn tortillas
1 1/2 pounds Monterey jack cheese, grated
Instructions
1. Place chiles in saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 5 to 10 minutes. Cool slightly, remove stems, and puree chiles and liquid in food processor.
2. Heat 1 tablespoon oil in a deep skillet over medium heat. Add onions, garlic, brown sugar, cumin, and oregano; saut
