Beef, mushroom, and cheese enchiladas
- Total Time
- 1:11
- Prep
- 0:25
- Cook
- 0:46
- Serves
- 6
- Difficulty
- Easy
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cooking spray4 spray(s)
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canned tomatoes14 ½ oz, (1 can), fire-roasted variety
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canned chicken broth1 ½ cup(s)
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dried ancho pepper(s)2 item(s), or guajillo chiles, stems removed, seeds intact
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corn tortilla(s)7 item(s), (6-inch), soft variety
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uncooked onion(s)1 medium, chopped
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cilantro½ cup(s), loosely packed fresh leaves with stems
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garlic clove(s)4 medium clove(s), minced
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table salt1 ¼ tsp
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uncooked 93% lean ground beef½ pound(s), (7% fat or less)
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jalapeño pepper(s)1 medium, seeded and minced
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ground cumin2 tsp
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Cremini mushrooms½ pound(s), chopped
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shredded reduced-fat Mexican-style cheese1 cup(s), blend variety
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plain lowfat yogurt½ cup(s)
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fresh lime(s)½ item(s), zest and juice
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fresh lime(s)1 item(s), cut into wedges
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cilantro¼ cup(s), chopped fresh
- 1 Preheat oven to 400°F. Spray 7 x 11-inch baking dish with nonstick spray.
- 2 To make sauce, bring tomatoes, broth, and anchos to boil in saucepan. Reduce heat and simmer 5 minutes. Tear 1 tortilla into small pieces. Add to chile mixture and simmer 5 minutes. Let cool slightly. Puree chile mixture, 1/3 cup of onion, cilantro leaves with stems, and half of garlic in blender. Return sauce to pan and return to boil. Reduce heat and cook, stirring frequently, until reduced to 2 1/2 cups, about 8 minutes. Stir in 1/2 teaspoon salt.
- 3 To make filling, spray large skillet with nonstick spray and set over medium-high heat. Add beef, remaining onion, jalapeño, and remaining 3/4 teaspoon salt. Cook, breaking up beef with spoon, until beef is browned, about 4 minutes. Add remaining garlic and the cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Add mushrooms and cook, stirring frequently, until tender, about 3 minutes.
- 4 Warm remaining 6 tortillas. Spread 3/4 cup sauce in bottom of prepared baking dish. Spoon about 1/3 cup filling onto each tortilla and roll up jelly-roll style. Place enchiladas, seam side down, in baking dish. Pour remaining sauce over enchiladas and sprinkle evenly with cheese blend. Cover with foil and bake until bubbly, about 20 minutes.
- 5 Meanwhile, stir together yogurt and lime zest and juice in small bowl. Transfer enchiladas to 6 plates; drizzle evenly with yogurt mixture. Sprinkle with 1/4 cup chopped cilantro and serve with lime wedges.
- Serving size: (1 enchilada)