Beef Enchiladas with Red and Green Sauces

Directions

1. To prepare Ancho Chile Sauce, remove and discard stems from chiles. Pour boiling water over chiles in medium bowl
2. 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
3. process until smooth. Set aside.To prepare Verde Sauce, place tomatillos in medium saucepan. Add enough water to cover. Bring to a boil
4. cook 8-10 minutes or until tender. Drain

5. coarsely chop tomatillos. Combine tomatillos, cilantro, onion, lime juice, jalapeno, garlic, oil, sugar, and salt in medium bowl. Set aside.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

6. cook 2 to 3 minutes or until heated through. Stir in 1/2 cup cheese
7. remove from heat.Reserve 1/3 cup Ancho Chile Sauce
8. 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.Cover with aluminum foil. Bake in 350-F over 20 minutes. Remove foil
9. 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.