Ancho-Beef Enchiladas

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 18%
  • Fat: 6.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.3g
  • Carbohydrate: 45.9g
  • Fiber: 0.0g
  • Cholesterol: 26mg
  • Iron: 0.0mg
  • Sodium: 600mg
  • Calcium: 0.0mg


  • 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)


  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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