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Cathe's Green Enchiladas

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Submitted by laljoe

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

12 12
EACH EACH CORN TORTILLAS (6-INCH)
frozen, thawed *
½ 118
CUP ML VEGETABLE OIL
4 6E+1
TABLESPOONS ML BUTTER
2 473
CUPS ML MONTEREY JACK CHEESE
grated
¼ 59
¾ 177
CUP ML ONIONS
chopped
1 1
CAN CAN CHICKEN BROTH *
1 1
EACH EACH CHICKEN BOUILLON CUBES
dissolved in *
6 173.4
OUNCES ML/G WATER
1 237
CUP ML SOUR CREAM
4 115.6
OUNCES ML/G JALAPEÑO PEPPER
canned

Directions

Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.

Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up.

Place seam-side down in 11 x 7½ x1. 5-inch dish.

Melt butter and blend in flour.

Add chicken broth and bouillon/water all at once.

Cook and stir in sour cream and peppers.

Pour over tortillas and bake in 425 degree F oven for 20 minutes.

Add extra cheese and onion; bake an additional 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 493 84% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 335mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 17% Vitamin C 9%
Calcium 34% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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