These enchiladas are a bit of work to make, but well worth the effort. Top with a little salsa, if desired and serve with pinto, Ranch Style, or Charro beans.
Brown the ground meat with the onion. While the meat is browning, heat the following in a saucepan on low heat, stirring occasionally until the cheese is melted:
1/2 pound Velveeta cheese cut into small cubes
After the meat is browned, drain fat and cube the remaining Velveeta and melt with the meat mixture.
Spray a 13 x 9 inch baking dish with non-stick spray. Put about 3 tbsp. of the meat mixture into each tortilla and roll up and place seam side down in the baking dish. You won't use all the tortillas - probably about 8, depending on how much meat you put in each. Pour the sauce from the saucepan evenly over the tortillas and top with grated cheese and jalapeno slices. Bake in 350 degree oven for about 25 minutes.
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|Serving Size: 1 Serving (718g)|
|Recipe Makes: 8|
|Calories from Fat: 600 (35%)|
|Amt Per Serving||% DV|
|Total Fat 66.7g||89 %|
|Saturated Fat 27.3g||137 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 124.7mg||38 %|
|Sodium 3167.6mg||109 %|
|Potassium 1208.4mg||32 %|
|Total Carbohydrate 208.3g||61 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 192.3g|
|Protein 63.9g||91 %|
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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: 1699
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