If you enjoy Mexican food, you will enjoy this dish.
1. Combine cheeses in small bowl; mix well. Stir together beans, 1 cup salsa, 1-1/2 cups cheese mixture, green onions and cumin in medium bowl. Spread 1 cup salsa onto bottom of 13x9-inch baking dish.
2. Spoon bean mixture down the center of each tortilla. Place tortillas in baking dish, seam-side down. Top with remaining salsa and cheese. Bake in preheated 350F oven 30 minutes or until heated all the way through. Serve with black olives, green onions and sour cream.
NOTE: I like to use a quality chili (without beans) to top my enchiladas before adding the salsa and cheese on top. Also , if you like more beans in the mixture, you can use 2 cans instead of 1. I prefer more cheese in mine.
Nutrition information per serving:
Serving Size: 409 g
Calories: 636
Protein: 27 g
Carbohydrate: 76 g
Dietary Fiber: 6 g
Total Fat: 24.3 g
Saturated Fat: 11.2 g
Monounsaturated Fat: 6.4 g
Polyunsaturated Fat: 3.9 g
Cholesterol: 49 mg
Vitamin A: 66 RE
Vitamin C: 4 mg
Calcium: 562 mg
Iron: 6 mg
Sodium: 2407 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 6 | ||
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Calories: 18 | ||
Calories from Fat: 4 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 228.6mg | 8 % | |
Potassium 142.6mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 2.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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