Meanwhile, heat large skillet over medium heat until hot. Add chiles and toast 10 to 15 seconds on each side until fragrant. Transfer chiles medium sauce pan. Cover chiles with water and simmer on medium heat 15 minutes until soft. Set softened chiles aside; cool 15 minutes. Heat same skillet over medium heat until hot; add onions. Cook 5 minutes until soft. Set skillet aside.
Drain chiles. Add chiles, 2 cups reserved beef cooking liquid, chocolate and garlic to blender container. Process until smooth. Strain sauce using fine mesh strainer; stir in salt and oregano, as desired. Add beef, 1 cup enchilada sauce and hominy to medium bowl; stir to combine.
Preheat oven to 350°F. Spray 13 x 9 x 2-inch glass baking dish with cooking spray. Spread half of remaining enchilada sauce into prepared baking dish. Place 2 to 3 tablespoons beef mixture on each tortilla; roll and place in prepared dish in 2 columns, seam side down. Cover enchiladas with remaining sauce; sprinkle with cooked onions and cheese. Cover with aluminum foil; bake in 350°F oven 45 minutes. Let rest 5 minutes before serving. Garnish with crema, avocado, pepitas, cilantro and lime, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 enchilada: 600 Calories; 321.3 Calories from fat; 35.7g Total Fat (14.1 g Saturated Fat; 0.3 g Trans Fat; 2.7 g Polyunsaturated Fat; 11.7 g Monounsaturated Fat;) 146 mg Cholesterol; 1050 mg Sodium; 44 g Total Carbohydrate; 10.6 g Dietary Fiber; 44 g Protein; 229 mg Calcium; 7.7 mg Iron; 1192 mg Potassium; 1.1 mg Riboflavin; 7 mg NE Niacin; 1.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 417 mg Phosphorus; 8.9 mg Zinc; 37.6 mcg Selenium; 125.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
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