Beef Mole Enchiladas over Shredded Lettuce

Serving Size: 4

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Beef Mole Enchiladas over Shredded Lettuce

Description

These enchiladas are tasty! A touch of cinnamon along with other spices combine to give a great balance of Mexican flavor with a hint of sweet. Serve over a bed of crisp shredded iceburg lettuce to complete your meal. Main Dish: Calories:721, Saturated Fat: 5g, Trans Fat: 0g, Carbohydrates:46g, Protein:44, Sugars:9g, Sodium:575mg Side Dish: Calories:8, Saturated Fat:0g, Trans Fat: 0g, Carbohydrates:1.5g, Protein:0g, Sugars:0g, Sodium: 10mg

Meal Type

Simple Gourmet

Dietary Preferences

No Preference

Ingredients

  • 1 lb Extra Lean Ground Beef
  • 10 Corn Tortillas
  • 1 Yellow Onion
  • 1/3 cup Olive Oil
  • 1/3 cup Flour
  • 1 1/2 Tbsp Chili Powder
  • 1/2 tsp Mrs Dash Salt
  • 2 Tbsp White Sugar
  • 1 Tbsp Freeze Dried Garlic
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Cinnamon
  • 2 tsp Apple Cider Vinegar
  • 1 can (6 oz) No Salt Added Tomato Paste
  • 2 cans (14.5 oz each) Low Sodium Beef Broth
  • 2 cups Cheddar Jack Shredded Cheese (divided)
  • 1/2 cup Lite Sour Cream
  • 8 oz Shredded Lettuce
  • Mrs Dash Salt & Pepper, to taste

Takes to prepare.

Takes to cook.

Takes 45 Minutes total.

Instructions

  1. Because the sauce comes together so quickly, measure out flour, apple cider vinegar & the spices. Add olive oil to medium sauce pan over medium heat.
  2. Set oven temperature to 190 deg./low. Wrap corn tortillas in foil. Place in oven to warm.
  3. Dice yellow onion(s).
  4. With olive oil now hot, slowly whisk in flour, spices, sugar and apple cider vinegar. Next, add tomato paste. Slowly add in beef broth, whisking as you do. Once combined, reduce heat to low and let simmer.
  5. Add ground beef and onions to a large frying pan. Brown meat & add salt and pepper to taste.
  6. Add half of the enchilada sauce to the ground beef along with two-thirds of the cheese. Mix together until cheese is melted.
  7. Remove tortillas from oven. Increase oven temp to 400 degrees (375 if using convection bake). Spray a baking dish (2 servings=bread pan, 4 servings=8X8, 6 servings=9x13). Place meat mixture in center of each tortilla, roll the best you can & set in dish. After one layer is down (it's ok if they don’t fit perfectly), spread with more sauce followed by a second layer of filled tortillas.
  8. Spread remaining sauce over second layer of tortillas. Top with remaining cheese. Bake for 15 min. Serve over a bed of shredded lettuce and top w/ dollop of lite sour cream.