Ingredients Jump to Instructions ↓

  1. 12 oz Boneless Beef Chuck Steak , cut 1/2 to 3/4" thick, or 12 ounces skinless, boneless chicken breast halves

  2. Nonstick Cooking Spray

  3. 1/2 cup Water

  4. 6 8" Whole Wheat or Whole Grain Flour Tortillas

  5. 2 tsp Canola Oil

  6. 1 Medium Red or Green Sweet Pepper , seeded and chopped

  7. 1 Medium Onion , chopped

  8. 1× 10-oz pkg Frozen Chopped Spinach , thawed and well drained

  9. 1 Recipe Enchilada Sauce , see recipe, below

  10. 1/2 cup Shredded Reduced-fat Cheddar Cheese ,

  11. 2 ounces

  12. Shredded Lettuce , light dairy sour cream, and/or chopped fresh tomato (optional

Instructions Jump to Ingredients ↑

  1. Trim fat from beef. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add beef or chicken and brown on each side. Carefully add the water. Bring to boiling; reduce heat. Cover and simmer beef 1 to 1 1/4 hours or until tender or chicken 12 to 14 minutes or until no longer pink (170°F) (add additional water to skillet as necessary while cooking beef). Drain well; cool slightly. When cool enough to handle, use two forks to shred beef or chicken, discarding any fat.

  2. Preheat oven 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 oven for 10 minutes. Meanwhile, carefully wipe out the large skillet used to cook the meat. Add the 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 or chicken, spinach, and 1 cup of the Enchilada Sauce.

  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 the remaining Enchilada Sauce.

  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.

  5. Enchilada Sauce: In a blender or food processor combine one 14 1/2-ounce can Mexican-style stewed tomatoes, undrained; 1/2 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 4 1/2-ounce can diced green chile peppers, undrained. Makes about 2 cups.

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


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