Ancho Beef Enchiladas
|Ancho chile||3 Ounce (1 Package, Whole)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|No salt added tomato sauce||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Vegetable cooking spray||1|
|Ground round||1⁄2 Pound|
|Chopped onions||1 Cup (16 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added pinto beans||1 Cup (16 tbs), drained|
|8.5 inch fat free flour tortillas||8|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
|Shredded romaine lettuce||4 Cup (64 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
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.