INGREDIENTS
2 cloves
Garlic
1
Jalapeno
1
Onion, large
3
Portobello mushrooms, large
1 10 ounce can
Rotel diced tomatoes
1 lb
Tomatillos
1 cup
Chicken broth, reduced-sodium
1 16 ounce can
Refried beans, fat-free
1
Filling
1/4 tsp
Salt
1 tbsp
Canola oil
1 tsp
Cumin, ground
16
5- to 6-inch whole-wheat flour tortillas or corn tortillas
2 cups
Monterey jack cheese
1
Enchilada sauce
12 ounces lean (90% or leaner) ground beef