- 2 dried ancho chilies, stemmed
- 3 cups fat free, lower sodium chicken broth
- 1 (6 inch) corn tortilla, torn into small pieces
- ⅓ Cup fresh cilantro leaves
- 2 teaspoons minced fresh garlic
- 2 green onions, coarsely chopped
- 8 ounces ground sirloin
- 2 teaspoons olive oil
- 2 cups chopped onion
- 4 teaspoons minced fresh garlic
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1 tablespoon no-salt-added tomato paste
- ⅔ Cup rinsed and drained organic black beans
- ½ cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lime juice
- 4 cups water
- 12 (6 inch) corn tortillas, at room temperature
- Cooking spray
- 2 ½ ounces sharp cheddar cheese, shredded (about ⅔ cup packed)
- 2 ounces Monterey Jack cheese, shredded (about ½ cup packed)
- 3 green onions, thinly sliced and divided.
- 6 tablespoons Mexican crema
Preheat oven to 400⁰
- Place ancho chilies in a medium saucepan, add 3 cups broth; bring to a boil. Reduce heat and simmer 5 minutes.
- Stir in 1 torn tortilla; simmer 5 minutes, stirring occasionally.
- Pour chile mixture into a blender; let stand 10 minutes. Add cilantro, 2 teaspoons garlic, and 2 coarsely chopped green onions to blender; process until smooth.
- Return mixture to pan; bring to a boil over medium heat. Cook until reduced to 2 cups (about 7 minutes), stirring occasionally. Remove sauce from heat.
- Heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels.
- Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally.
- Add garlic, Mexican oregano, cumin and salt, cook 2 minutes, stirring constantly.
- Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans and ½ cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.
- Place 4 cups water in a saucepan over medium-high heat; bring to a simmer.
- Working with 1 tortilla at a time, dip tortillas in simmering water 2 to 3 seconds each or until softened.
- Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture.
- Spread ½ cup sauce in the bottom of a 13 x 9 inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down in prepared dish. Pour remaining sauce over enchiladas. Top with cheese.
- Bake at 400⁰ for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.
- Sprinkle with 3 sliced green onions; serve with Mexican crema