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Ancho-Beef Enchiladas

Yield 8 servings.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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