Rating: 3.5 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 8
  • 5 star values: 5

You can make all of the components ahead and simply assemble the enchiladas just before baking.

Julianna Grimes
Recipe by Cooking Light May 2012

Gallery

José Picayo

Recipe Summary

hands-on:
1 hr
total:
1 hr 30 mins
Yield:
Serves 6 (serving size: 2 enchiladas and 1 tablespoon crema)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

343 calories; fat 15.4g; saturated fat 5.8g; mono fat 5.1g; poly fat 1.4g; protein 18.2g; carbohydrates 35.7g; fiber 6.9g; cholesterol 48mg; iron 2.6mg; sodium 540mg; calcium 236mg.
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