Beef Mushroom and Cheese Enchiladas Recipe

2      Reviews by:    Michael Moore   Beef Mushroom and Cheese Enchiladas Recipe uses tomatoes, chicken broth, ancho peppers, tortillas, onion, cilantro, garlic, ground beef, jalapeno pepper, cumin, mushrooms, cheese, yogurt, and lime juice in making this tasty enchiladas recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southwestern    Servings:6 Nutrition facts:476 calories13.8 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   46 Minutes Total Time:   1 Hour 11 Minutes

INGREDIENTS

• Cooking spray
• 14 1/2 oz canned tomatoes, fire-roasted variety
• 1 1/2 cups chicken broth
• 2 ancho pepper, stems removed, seeds intact
• 7 corn tortilla, medium
• 1 medium onion, chopped
• 1/2 cups cilantro, loosely packed fresh leaves with stems
• 4 cloves garlic, minced
• 1 1/4 tsp salt
• 1/2 lb. 93% lean ground beef
• 1 medium jalapeno pepper, seeded and minced
• 2 tsp ground cumin
• 1/2 lb. cremini mushroom, chopped
• 1 cup shredded reduced fat Mexican style cheese blend
• 1/2 cup plain low fat yogurt
• 1/2 lime, zest and juice
• 1 lime, cut into wedges
• 1/4 cup cilantro, chopped

DIRECTIONS

• Preheat oven to 400°F. 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.
• 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.
• 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.
• 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.

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