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These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Source: EatingWell Magazine, January/February 2012




Enchilada Sauce


Instructions Checklist
  • 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.

  • Preheat oven to 400 degrees F.

  • 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.

  • 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.

  • Bake until the enchiladas are hot and the cheese is beginning to brown, 15 to 20 minutes.


Make Ahead Tip: Cover and refrigerate the sauce for up to 5 days.

Tip: Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutrition Facts

2 enchiladas
310 calories; protein 14.3g; carbohydrates 36.6g; dietary fiber 7.8g; sugars 5.4g; fat 12.6g; saturated fat 5.9g; cholesterol 25.1mg; vitamin a iu 303IU; vitamin c 10.7mg; folate 54.7mcg; calcium 279.7mg; iron 2.3mg; magnesium 79.8mg; potassium 593.8mg; sodium 732.5mg; thiamin 0.1mg.

2 starch, 1 vegetable, 2 lean meat, 1 high-fat meat