2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)
3 green onions, thinly sliced and divided
6 tablespoons Mexican crema
How to Make It
Preheat oven to 400°.
To prepare sauce, place ancho chiles in a medium saucepan. Add 3 cups broth; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally. Pour chile mixture into a blender; let stand 10 minutes. Add cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to blender; process until smooth. Return mixture to pan; bring to a boil over medium heat. Cook until reduced to 2 cups (about 7 minutes), stirring occasionally. Remove sauce from heat.
To prepare enchiladas, heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.
Place 4 cups water in a saucepan over medium-high heat; bring to a simmer. Working with 1 tortilla at a time, dip tortillas in simmering water 2 to 3 seconds each or until softened. Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions; serve with crema.
This is worthy of a repeat performance. Taking the previous reviews, I added a chopped poblano pepper to the onion. As I was using leftover potroast as the base, I also added some cooked, chopped parsnips from the previous dinner. I doubled the spices, lime and put cilantro into the meat/bean mixture. I also used canned enchilada sauce because of weeknight time constraints. Top with fiesta and queso fresco cheese as it was on hand. This was a great alternative to use up leftover pot roast. The husband gave it two thumbs up.
I made the sauce as directed wuth dried anchos and it tasted really good until I added the corn tortilla. Perhaps it was because I used a La Tortilla Factory hatch green chili tortilla but after blending the sauce became bitter. The rest of the filling I found very bland and the taste and sharpness of the cheese got lost in the whole dish. Cooking Light's chicken enchiladas with the green salsa sauce is spectacular. Make that one instead.
5 stars for the sauce and filling recipe. 0 stars for the method. I don't know if the problem was the brand of tortillas I was using, but mine just disintegrated in the water, no matter how fast I tried to dip them. I tried not dipping them and they were not pliable enough to roll nicely. I ended up layering them with out dipping them as another reviewer suggested.
The second time I made these I simply prepared the filling and the sauce and served them taco style in warm corn tortillas. I omitted the cilantro from the sauce and used it and the crema to garnish the tacos. In truth this would also be excellent served over rice and eaten with a fork, which I plan to do next time I make it.
I really enjoyed the meal. I added a little salt to the sauce and that brought out the flavors. Nevt time I would make a little more sauce. Also, I skipped the water step and just softed the tortillas on the gas burner. Also, I used the preshredded reduced fat Mexican blend cheese.
Tasty and not too labor-intensive, especially if you forego the rolling step and just make this as a casserole as another reviewer suggested. I used parsley instead of cilantro because the BF hates cilantro. Also used dried japones chilies since that is what was in the pantry. Halved recipe because I was trying to use up leftover corn tortillas and I only had 6. Worked out well for a meal for 2 with leftovers for lunch. bF also commented that these would be good for breakfast!
I made these last night and they were okay, but not really worthy of all the time I put into making them. I omitted the cilantro from the sauce and used more beef, more beans, and more spices than called for. Instead of rolling up the enchiladas, I made an enchilada casserole by layering sauce, tortillas, beef mixture, sauce, cheese, tortillas, beef mixture, tortillas, sauce, and cheese. I also used feta instead of Mexican crema. I found that even though I added about four times the spices called for in the recipe since I had doubled the beef and beans, the dish wasn't spicy or flavorful enough for my liking. I ended up topping them with hot store-bought salsa to add more flavor.
I was surprised how good these were! I loved the sauce. They were a bit labor intensive but the sauce and the filling can be made ahead of time. After reading other reviews that said the dish was bland, I spiced it up by using adobo sauce instead of the tomato paste, which I didn't have. I served the dish with milder jalapeno tabasco sauce (the green sauce) and fat-free sour cream (instead of Mexican crema.) This recipe is a keeper.
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