Ingredients
Enchilada Sauce
1 pound tomatillos (see Tip), husks removed, quartered
1 large onion, coarsely chopped
2 cloves garlic, quartered
1 jalapeño, seeded, if desired, and quartered
1 10-ounce can Rotel diced tomatoes or one 14-ounce can Mexican-style diced tomatoes
1 cup reduced-sodium chicken broth
Filling
1 tablespoon canola oil
12 ounces lean (90% or leaner) ground beef
3 large portobello mushrooms, gills removed, diced
1 teaspoon ground cumin
¼ teaspoon salt
1 16-ounce can fat-free refried beans, preferably spicy
16 5- to 6-inch whole-wheat flour tortillas or corn tortillas
2 cups shredded Monterey Jack cheese
Directions Instructions Checklist
Step 1
To prepare sauce: Place tomatillos, onion, garlic and jalapeno in a food processor; pulse until coarsely pureed. Transfer to a large saucepan. Add tomatoes and broth to the pan and bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 15 minutes. Set aside.
Step 2
Preheat oven to 400 degrees F.
Step 3
To prepare filling: Meanwhile, heat oil in a large nonstick skillet over medium heat. Add ground beef, mushrooms, cumin and salt; cook, stirring and breaking up the beef with a spoon, until the beef is no longer pink and most of the liquid from the mushrooms is gone, about 5 minutes. Add beans and stir to combine. Remove from the heat.
Step 4
Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Dip a tortilla in the remaining sauce to moisten it and place on a clean cutting board. Spread about 1/4 cup of the filling down the middle of the tortilla and roll it up into a cigar shape. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, placing the enchiladas snugly next to each other to make a single layer. Top the enchiladas with the remaining sauce and sprinkle with cheese.
Step 5
Bake until the enchiladas are hot and the cheese is beginning to brown, 15 to 20 minutes.
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