Beef Enchiladas with Green Sauce

Atkins Diet And Recipes

EAT ALL The Delicious Food and LOSE 10-15 lbs in Just Two Weeks with Atkins Diet Plan

Weight Loss Recipes

Four Simple Phase To A Healthier And New Lifestyle

Delicious And Healthy Low Carb Atkins Diet Recipe

Category : Meat

Recipe : Beef Enchiladas with Green Sauce

These enchiladas are a welcome change from those cooked in tomato sauce.

Makes 4 servings

1 cup packed fresh cilantro
1/2 cup packed washed trimmed spinach leaves
1/4 cup packed fresh flat-leaf parsley
1 garlic clove, minced
1 medium poblano chile, roasted,* peeled and seeded
2 tablespoons fresh lime juice
1/2 teaspoon mild or hot chili powder
1 cup evaporated skimmed milk
1 cup chopped Italian sweet green (frying) pepper
1 tablespoon minced deveined seeded jalapeno pepper (wear gloves to prevent
irritation)
10 ounces lean boneless beef loin, cut into 1/4" strips
1 cup diced zucchini
Eight 6" corn tortillas
1 1/2 ounces reduced-fat white cheddar cheese
3/4 cup plain nonfat yogurt

Preheat oven to 400o F. Spray 1-quart baking dish with nonstick cooking spray.
In food processor, combine cilantro, spinach, parsley, and garlic; process until
very finely chopped. Add chile, lime juice and chili powder; puree until smooth.
Add milk; process until combined. Spread prepared dish with 1/4 cup cilantro
mixture; set aside dish and remaining cilantro mixture.
In large nonstick skillet, cook Italian and jalapeno peppers over medium-high
heat, stirring frequently, 5 minutes, until softened; add beef. Cook, stirring
frequently, 3 minutes, until beef is no longer pink. Add zucchini; cook, stirring
frequently, 2 minutes.
To assemble enchiladas, place tortillas on work surface; arrange an equal
amount of beef mixture along center of each tortilla. Fold sides of tortillas
over filling to enclose; place, seam-side down, into prepared baking dish.
Spread tortillas evenly with remaining cilantro mixture; sprinkle evenly with
cheese. Bake 20 minutes, until bubbling and lightly browned.
Place 2 enchiladas on each of 4 plates; top each portion evenly with one-fourth
of the cilantro mixture and 3 tablespoons yogurt.

SERVING (2 ENCHILADAS, ONE-QUARTER OF THE CILANTRO MIXTURE,
3 TABLESPOONS YOGURT) PROVIDES: 3/4 Milk, 1 1/2 Vegetables, 2 1/2
Proteins, 2 Breads.

PER SERVING: 336 Calories, 7 g Total Fat, 3 g Saturated Fat, 54 mg Cholesterol,
328 mg Sodium, 40 g Total Carbohydrate, 4 g Dietary Fiber, 30 g Protein, 493 mg
Calcium .

*To roast chile, preheat broiler. Line baking sheet or pie pan with foil; set whole
chile onto prepared baking sheet. Broil chile 4-6" from heat, turning frequently with
tongs, until skin is lightly charred on all sides. Transfer chile to bowl; let cool.
Wearing surgical gloves, peel, seed, and devein chile over bowl to catch juices