Beef > Additional Selections > Beef Enchiladas with Red and Green Sauces

Beef Enchiladas with Red and Green Sauces

Cooking method: Sautéing
Serves 4
Total preparation time: 1 hr. 30 min.
Ancho chiles and tomatillos add color and authentic south-of-the-border flavor to the two sauces in these superb enchiladas


1 pound ground beef
1 cup onion, chopped
3/4 cup frozen corn
1 teaspoon salt
1 teaspoon ground cumin
1/2 tesapoon black pepper, freshly ground
3/4 cup reduced-fat shredded Mexican cheese blend, divided
8 corn tortillas

Ancho Chile Sauce

3 dried ancho chiles
2 cups boiling water
1/4 cup reduced-fat dairy sour cream
3 tablespoons packed brown sugar
2 cloves garlic, minced
1/2 teaspoon salt

Verde Sauce

12 ounces tomatillos, peeled
1/4 cup fresh cilantro, chopped
1/4 cup onion, minced
1/4 cup fresh lime juice
1 medium jalapeño pepper, seeded and minced
1 teaspoon garlic, minced
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt


1. To prepare Ancho Chile Sauce, remove and discard stems from chiles. Pour boiling water over chiles in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving liquid. Place chiles with seeds, 1/2 cup reserved liquid, sour cream, brown sugar, garlic, and salt in food processor bowl. Cover; process until smooth. Set aside.

2. To prepare Verde Sauce, place tomatillos in medium saucepan. Add enough water to cover. Bring to a boil; cook 8-10 minutes or until tender. Drain; coarsely chop tomatillos. Combine tomatillos, cilantro, onion, lime juice, jalapeño, garlic, oil, sugar, and salt in medium bowl. Set aside.

3. Heat oven to 350°F. Brown ground beef with onion in large non-stick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in 3/4 cup of the Verde Sauce, corn, salt, cumin, and black pepper; cook 2 to 3 minutes or until heated through. Stir in 1/2 cup cheese; remove from heat.

4. Reserve 1/3 cup Ancho Chile Sauce; pour remaining sauce into shallow dish. Spray 11 3/4 X 7 1/2-inch baking dish with nonstick cooking spray. For each enchilada, dip 1 tortilla into sauce to coat. Spoon about 1/2 cup beef mixture down center of tortilla. Fold 1 side of tortilla over filling and roll up. Place seam-side down in baking dish. Pour any remaining sauce from shallow dish over enchiladas.

5. Cover with aluminum foil. Bake in 350°F over 20 minutes. Remove foil; top with reserved Ancho Chile Sauce and remaining 1/4 cup cheese. Cover and bake about 5 minutes or until cheese is melted. Serve with remaining Verde Sauce.


For best results, use only corn tortillas, as they are less likely to break while forming enchiladas.
When handling chiles, wear clean latex or rubber gloves to protect your hands from the burning oils. Avoid touching your eyes, nose, or mouth.


Serve with a side of Mexican rice for a complete Mexican experience.

This recipe is from The Healthy Beef Cookbook