Ancho-Beef Enchiladas

Recipe from

Nutritional Information

Calories 321
Caloriesfromfat 18 %
Fat 6.5 g
Satfat 2.3 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 23.3 g
Carbohydrate 45.9 g
Fiber 0.0 g
Cholesterol 26 mg
Iron 0.0 mg
Sodium 600 mg
Calcium 0.0 mg

Ingredients

1 (3-ounce) package whole ancho chiles
1 1/2 cups boiling water
1/2 cup no-salt-added tomato sauce
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 teaspoon vegetable oil
1 clove garlic, minced
Vegetable cooking spray
1/2 pound ground round
1 cup chopped onion
1 cup chopped sweet red pepper
2 cloves garlic, minced
1 cup drained canned no-salt-added pinto beans
8 (8 1/2-inch) fat-free flour tortillas
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
4 cups shredded romaine lettuce
1 cup chopped tomato
Nonfat sour cream (optional)

Preparation

Place chiles on an ungreased baking sheet. Bake at 400° for 3 minutes. Cut chiles in half lengthwise; remove and discard seeds and membranes. Tear chiles into 2-inch pieces. Combine chile pieces and boiling water in a bowl; cover and let stand 45 minutes.

Place chiles and water in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan. Add tomato sauce and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Spoon 1/2 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.

Combine meat and next 3 ingredients in a nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain if necessary. Add 1/2 cup tomato mixture and beans; stir well.

Spoon about 1/3 cup meat mixture across center of each tortilla. Roll up tortillas; place, seam side down, over tomato mixture in baking dish. Brush remaining tomato mixture over tortillas. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with cheese; bake 3 to 5 additional minutes or until cheese melts.

To serve, place 1/2 cup lettuce and 1 enchilada on each plate. Top each with 2 tablespoons tomato and, if desired, sour cream.

Note:

Oxmoor House Cooking Light Collection

January 1996