ss_R122365Fresh, clean and delicious. As the weather cools down, this tasty enchelada recipe will warm you up. Perfect for entertaining. How about a mexican night and a pictionary game : ))) Don’t worry about the fat in avacado’s, they have the good kind of fat that supports increased metabolism and healthy levels of cholesterol.  It’s all about balance : )



1 teaspoon Olive Oil

1/2 yellow onion, finely diced

2 garlic cloves, minced

4 tablespoons ground cumin

3 tablespoons dried oregano

1 28 ounce can crushed tomatoes

1 cup chicken/vegetable broth or water

1 tablespoon balsamic vinegar

1 tablespoon hot sauce (optional)


8 ripe avocados, peeled and seeded

3 cups chicken breast

1 cup cilantro leaves, roughly chopped

3/4 teaspoon salt

1/2 red onion, finely diced

4 diced tomatoes

1 jalapeno pepper, seeded and diced

Juice of 1 lime

20 organic corn tortillas or “ezekeil” wraps

2 cups grated, light cheese


  • Heat oil in a saucepan.
  • Add onion; saute 5 minutes.
  • Add garlic, sugar, cumin, oregano; saute 2 minutes.
  • Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar.
  • Heat oven to 400F.
  • Dice and Saute chicken breast.
  • Chop avocados and tomatoes; toss with chicken, cilantro and next 4 ingredients.
  • Spread 1/2 cup sauce on the bottom of a casserole.
  • Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish.
  • Pour sauce over, sprinkle with cheese.
  • Cover; bake 25 minutes.
  • Remove foil; bake 5 minutes. Let cool and serve.

Makes: 10 servings
Cook 45 mins