Ancho Beef Enchiladas Recipe
Ingredients
| Chili package | 1 | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Cup (16 tbs) | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Vegetable cooking spray | ||
| 1/2 pound ground round | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Sweet red pepper | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Cup (16 tbs) | |
| 8 (8 1/2-inch) fat-free flour tortillas | ||
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Romaine lettuce | 4 Cup (16 tbs), shredded | |
| Tomato | 1 Cup (16 tbs), chopped | |
Directions
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.
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.
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.
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.
To serve, place 1/2 cup lettuce and 1 enchilada on each plate.
Top each with 2 tablespoons tomato and, if desired, sour cream.
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.
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.
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.
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.
To serve, place 1/2 cup lettuce and 1 enchilada on each plate.
Top each with 2 tablespoons tomato and, if desired, sour cream.
Chef
