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Enchiladas

Ingredients
  Ground beef 1 Pound
  Canned tomatoes 16 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chili powder 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tortillas 8 Ounce (1 Package)
  Oil 1 Tablespoon
  Shredded sharp cheddar cheese 8 Ounce (Kraft, 2 Cups)
Directions

Brown meat; drain.
Add tomatoes, tomato paste, water, onion and seasonings; simmer 10 minutes.
Fry tortillas in hot oil until softened; drain.
Place rounded table-spoonful of meat sauce and cheese on each tortilla; roll up tightly.
Place seam side down in 11 3/4 x 7 1/2 inch baking dish; top with remaining sauce and cheese.
Cover with aluminum foil; bake at 375°F for 25 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3348 Calories from Fat 2040

% Daily Value*

Total Fat 227 g348.6%

Saturated Fat 93.3 g466.4%

Trans Fat 0 g

Cholesterol 522.5 mg174.2%

Sodium 6492.6 mg270.5%

Total Carbohydrates 189 g63%

Dietary Fiber 38.1 g152.5%

Sugars 33.2 g

Protein 170 g340.5%

Vitamin A 252.9% Vitamin C 157.5%

Calcium 205.7% Iron 118.3%

*Based on a 2000 Calorie diet

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Enchiladas Recipe