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Cheesy Chili Enchiladas

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Submitted by ley

YIELD

servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

3 7.1E+2
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML BUTTER
or margarine
½ 226.8
POUND G GROUND BEEF
16 462.4
OUNCES ML/G TOMATO SAUCE
16 462.4
OUNCES ML/G KIDNEY BEANS, CANNED
1 15
TABLESPOON ML CHILI POWDER
½ 2.5
TEASPOON ML SALT
1 1
DASH DASH RED HOT PEPPER SAUCE *
12 12
1 1

Directions

Toss together 2½ cups cheese and flour.

Sauté onion in butter.

Remove from heat; stir in cheese mixture.

Brown meat; drain.

Add tomato sauce, beans and seasonings; simmer 10 minutes.

Dip each tortilla in hot oil to soften.

Place approximately ¼ cup cheese mixture on each tortilla; roll up tightly.

Place seam side down in an 11 ¾ x 2½ inch baking dish .

Cover with meat mixture.

Cover dish with aluminum foil; bake at 350℉ (180℃) F degrees, 20 to 25 minutes or until heated through.

Top with remaining cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 709 56% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 1317mg 55%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 88g
Vitamin A 38% Vitamin C 33%
Calcium 70% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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