Beef, mushroom, and cheese enchiladas
Ingredients
cooking spray
4 spray(s)
canned tomatoes
14½ oz, (1 can), fire-roasted variety
canned chicken broth
1½ cup(s)
dried ancho pepper(s)
2 item(s), or guajillo chiles, stems removed, seeds intact
corn tortilla(s)
7 item(s), (6-inch), soft variety
uncooked onion(s)
1 medium, chopped
cilantro
½ cup(s), loosely packed fresh leaves with stems
garlic clove(s)
4 medium clove(s), minced
table salt
1¼ tsp
uncooked 93% lean ground beef
½ pound(s), (7% fat or less)
jalapeño pepper(s)
1 medium, seeded and minced
ground cumin
2 tsp
cremini mushroom(s)
½ pound(s), chopped
shredded reduced-fat Mexican-style cheese
1 cup(s), blend variety
plain lowfat yogurt
½ cup(s)
fresh lime(s)
½ item(s), zest and juice
fresh lime(s)
1 item(s), cut into wedges
cilantro
¼ cup(s), chopped fresh