Try this Beef enchiladas with pasilla-ancho pepper gravy recipe, or contribute your own.
Suggest a better description• In a pot, heat butter on low heat until completely melted, whisking in the flour until well incorporated. Pour in the broth and the Oaxaca Cooking paste, stir until fully integrated. Simmer for 15 minutes, stirring occasionally. Add salt to taste.
• Meanwhile, place ground beef, half the onion and garlic in a large skillet over medium heat. Cook until meat is fully brown, about 10 minutes. Season to taste. Add ¼ cup of the Oaxaca mixture.
• Heat the remaining 3 tablespoons of oil in a large skillet over medium heat. Fry tortillas briefly on both sides and transfer to a plate, about 10 seconds per side. Lay tortilla on a plate and add about 2 tbsp of beef. Roll it up or fold it in half to form an enchilada. Repeat the process for the remaining tortillas.
• Place 2 enchiladas on each plate; pour sauce over enchiladas and top with remaining onion and cheese. Provecho!
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 538 | ||
Calories from Fat: 316 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 92.4mg | 28 % | |
Sodium 1209.7mg | 42 % | |
Potassium 509.2mg | 13 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 26.3g | ||
Protein 25.8g | 37 % | |
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: 538
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