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Fiesta Enchiladas

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Submitted by lethal

YIELD

12 servings

PREP

15 min

COOK

50 min

READY

1 hrs

Ingredients

2 907.2
1 1
LARGE LARGE ONIONS
chopped
10 289
OUNCES ML/G SPINACH
thawed and drained
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML BLACK PEPPER
½ 118
CUP ML PARMESAN CHEESE
grated
20 578
OUNCES ML/G TOMATO SOUP
10 289
OUNCES ML/G ENCHILADA SAUCE
½ 118
CUP ML TOMATO SAUCE
½ 118
12 12
CORN CORN FLOUR TORTILLAS *
2 473
CUPS ML MONTEREY JACK CHEESE
grated

Directions

Brown beef until crumbly and drain fat.

Add onions, spinach, cumin, pepper and parmesan.

In separate pan, combine soup and enchilada sauce and simmer ten minutes.

Combine tomato sauce and salsa in separate bowl.

Dip tortilla into soup-enchilada mixture.

Fill with ½ cup meant and add 1 tablespoon salsa mixture.

Place seam-side down in 3-quart casserol Repeat and sprinkle with Monterey Jack cheese.

Bake at 350℉ (180℃) degrees for 30 minutes.

Serve topped with sour cream, sliced black olives and green onions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 285 49% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 548mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 53g
Vitamin A 15% Vitamin C 17%
Calcium 21% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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