Healthy Recipe: Beef Enchilada Casserole Recipe

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This recipe serves: 6     Preparation time: 30 minutes Cooking time: 20 minutes   Ingredients For the sauce: 1 tablespoon vegetable oil 1 medium onion, chopped 1 poblano or jalapeño chili pepper, seeded and diced 3 cloves garlic, minced 2 cups chopped canned tomatoes 1 pinch sugar salt to taste freshly ground black pepper   For the enchiladas: 1 tablespoon vegetable oil 1 pound skirt steak, cut into small strips 1 medium onion, chopped 3 cloves garlic, minced 1 large Idaho potato, peeled and chopped 2 cups chopped canned tomatoes 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup raisins, preferably golden 8 chopped green olives 12 small corn tortillas 1/3 cup grated Romano cheese     Cooking Instructions For the sauce: 1. In a saucepan, heat the oil over medium heat. Add the onion, pepper and garlic and cook for 5 minutes, stirring occasionally. 2. Add the tomatoes, sugar, salt and pepper and simmer for 10 minutes. 3. Puree the sauce in a blender or food processor.     For the enchiladas: 1. In a large skillet, heat the oil over high heat. Season the steak with salt and pepper and brown it in the hot pan. Transfer the steak to a plate and set aside. 2. Using the same skillet, reduce the heat to medium and add the onion and garlic. Cook for 2 minutes. 3. Add the potato, tomato, oregano, cumin, salt and pepper and cook for 10 minutes. Add the steak, raisins and olives and stir to combine. 4. Preheat the oven to 350ºF. 5. Fill the corn tortillas with the steak mixture and arrange them in a single layer in a large baking dish. Cover the enchiladas with the sauce and sprinkle with cheese. 6. Cover the baking dish with foil and bake for 20 to 25 minutes.   Nutrition Facts Serving size: 2 enchiladas Calories 383 Total Fat 14 g Saturated Fat 4 g Protein 23 g Total Carbohydrate 46 g Dietary Fiber 6 g Sodium 309 mg Percent Calories from Fat 31% Percent Calories from Protein 23% Percent Calories from Carbohydrate 46%