Enchiladas

Farm.Fares's picture

Nov. 18, 2011

Ingredients

Canned tomato sauce 16 Ounce (2 cans, 8 oz.each)
Water 1 Cup (16 tbs)
Powder
Tortillas 1 1/2 Dozen
Processed cheese 1 1/2 Cup (24 tbs) , grated
Onion rings 1 1/2 Cup (24 tbs)
Eggs 9 , scrambled
Lettuce 1 1/2 Cup (24 tbs) , shredded

Directions

GETTING READY

1. Preheat the oven to (400°).

MAKING

2. In a pan combine tomato sauce, water and chili powder and bring to a boil.

3. Dip 6 tortillas in sauce and place on a flat baking pan.

4. Sprinkle with 1/3 of the cheese and onions.

5. Dip 6 more tortillas in sauce and place on top of first layer.

6. Repeat using remaining cheese, onions and tortillas.

7. Heat in the preheated oven for about 10 minutes.

8. Cook scrambled eggs.

9. Remove pan from oven.

10. Top each stack with lettuce and eggs.

11. In a pan heat the remaining sauce.

SERVING

12. Serve enchiladas.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 550Calories from Fat 196

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 1569 mg65.38%

Total Carbohydrates 65 g21.7%

Dietary Fiber 10 g40%

Sugars 10 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet