Beef and Vegetable Enchiladas

Prep: 40 minutes; Cook: 1 hour; Bake:25 minutes; Stand: 5 minutes; Makes 6 servings.

12 ounces boneless beef chuck steak, cut ½ to ¾ inch thick,

½ cup water

6 8-inch whole wheat or whole grain flour tortillas

2 teaspoons canola oil

1 medium red or green sweet pepper, seeded and chopped

1 medium onion, chopped

1 10-ounch package frozen chopped spinach, thawed and well drained

1 recipe Enchilada Sauce

½ cup shredded reduced-fat cheddar cheese (2 ounces)

Shredded lettuce, light dairy sour cream, and/or chopped fresh tomato

Step 1:

Trim fat from beef. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add beef and brown on each side. Carefully add water. Bring to boiling; reduce heat. Cover and simmer 1 to 1¼ hours or until tender (add additional water to skillet as necessary). Drain well; cool slightly. When cool enough to handle, use two forks to shred beef, discarding any fat.

Step 2:

Preheat over to 350°F. Lightly coat six individual 12 to 16-ounce au gratin or baking dishes* or a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Wrap tortillas tightly in foil. Heat in over for 10 minutes. Meanwhile, carefully wipe out the large skillet used to cook the meat. Add oil to the skillet; heat over medium heat. Add sweet pepper and onion; cook about 5 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat. Stir in shredded beef, spinach, and 1 cup Enchilada Sauce.

Step 3:

Divide meat mixture evenly among warm tortillas; roll up tortillas. Arrange filled tortillas, seam sides down, in prepared individual baking dishes or large baking dish. Top with remaining Enchilada Sauce.

Step 4:

Cover and bake about 25 minutes for individual dishes, 25 to 30 minutes for large baking dish, or until heated through. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with shredded lettuce, sour cream, and/or chopped tomato. Makes 6 srevings.

*If using individual baking dishes, you may need ot halve the filled enchiladas or tuck under the ends to fit the dishes.

Enchilada Sauce: In a blender or food processor combine one 14½-ounce can Mexican-style stewed tomatoes, undrained; ½ of a 6-ounce can tomato paste (1/3 cup); 2 cloves garlic, quartered; and if desired, a few dashes bottled hot pepper sauce. Cover and blend or process until smooth. Transfer to a medium saucepan. Bring just to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in one 4-to 4½-ounce can diced green chile peppers, undrained. Makes about 2 cups.

Nutrition Facts (per serving): 323 Calories; 12 g total fat (4 g sat. fat); 37 mg cholesterol; 25 g protein; 28 g carbohydrate; 14 g fiber; 740 mg sodium.

¼ ½ ¾ °

From Better Homes and Gardens