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Ingredients

• 1 pound(s) tomatillos (see Tip), husks removed, quartered
• 1 large onion, coarsely chopped
• 2 clove(s) garlic, quartered
• 1  jalapeño, seeded, if desired, and quartered
• 1 can(s) (10-ounce) Rotel diced tomatoes, or one 14-ounce can Mexican-style diced tomatoes
• 1 cup(s) reduced-sodium chicken broth

• 1 tablespoon(s) canola oil
• 12 ounce(s) lean (90-percent or leaner) ground beef
• 3 large portobello mushrooms, gills removed, diced
• 1 teaspoon(s) ground cumin
• 1/4 teaspoon(s) salt
• 1 can(s) (16-ounce) fat-free refried beans, preferably spicy
• 16  (5- to 6-inch) whole-wheat flour tortillas or corn tortillas
• 2 cup(s) shredded Monterey Jack cheese

Description

These Beef Enchiladas, Topped With A Zesty Green And Red Homemade Sauce, Are Perfect For A Party Or A Potluck. To Cut Calories And Saturated Fat We Fill Them With 90-percent-lean Beef Bulked Up With Chopped Portobello Mushrooms And Beans.

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