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Avocado Enchiladas

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Avocado Enchiladas

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 can crushed plum tomatoes (28 ounces)
  • 2 cups homemade chicken stock 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
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