Ancho-Beef Enchiladas Recipe

Name: Ancho-Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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 400u00b0 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 350u00b0 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.

1798

kcal

Calories

103

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Ancho-Beef Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho-Beef Enchiladas

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