Flour tortillas filled with spiced beef, smothered with sauce and sprinkled with cheese. A Mexican fiesta…olé!
Prep Time: 30 minutes + baking – Makes 8 enchiladas
| 8 | whole-wheat flour tortillas (8 inch/20 cm) |
| SAUCE | |
| 1 can | tomato paste (5.5 oz/156 mL) |
| 2 cups | water |
| 2 | cloves garlic, finely minced |
| 1 1/4 tsp | chili paste |
| 1/4 tsp | salt (or as desired) |
| FILLING | |
| 1 lb | extra lean ground beef |
| 1 1/2 cups | chopped onions |
| 3 | cloves garlic, finely minced |
| 1/3 cup | raisins |
| 1 tsp | cumin |
| 1/4 tsp | ground cloves |
| 1/2 tsp | salt (or as desired) |
| 1/4 tsp | pepper |
| TOPPING | |
| 1/2 cup | grated lite Monteray Jack cheese (2 oz/60 g) – OPTIONAL |
1. Preheat oven to 350° (180°). Coat 9×13 inch (3.5 L) baking pan with cooking spray. If tortillas are stale (and tend to tear), wrap them in foil and warm them in oven for 5-10 minutes before filling.
2. SAUCE: In medium saucepan, combine tomato paste, water, garlic, chili paste and salt; bring to boil. Reduce heat; simmer uncovered, stirring occasionally for 10 minutes.
3. FILLING: Coat large heavy (or nonstick) skillet with cooking spray; heat over medium heat. Ad beef, onions and garlic; cook, stirring often, until onions are softened and beef is crumbly. Add raisins, cumin, cloves, salt, pepper and 1 cup (250 mL) of the sauce; bring to boil. Reduce heat; simmer covered for 20 minutes. Adjust seasonings as desired.
4. TO ASSEMBLE: Spread a thin later of sauce on bottom of prepared pan. Spread a small amount of sauce on each tortilla. Divide filling evenly between tortillas, spooning filling down center of tortilla; roll up. Place filled tortillas (enchiladas) seam side down in baking pan. Spoon remaining sauce over enchiladas.
5. TOPPING: Sprinkle enchiladas with cheese (if using).
6. Bake uncovered for 25 minutes or until bubbling and cheese is melted. Serve with a dollop of sour cream if desired. Freezes well.
Per enchilada(with cheese): 304 calories; 9 g fat (27% of calories); 3.2 g saturated fat; 40 mg cholesterol; 33 g carbohydrate; 20 g protein; 523 mg sodium; 3 g fibre
Per enchilada(without cheese): 282 calories; 7 g fat (22% of calories); 2.5 g saturated fat; 36 mg cholesterol; 33 g carbohydrate; 18 g protein; 461 mg sodium; 3 g fibre
