Brown Ground beef in skillet, strain well and return to skillet. Add the can of cheese, cumin, garlic powder and salt. Heat through.
Preheat oven to 350 degrees F.
Pour enchilada sauce into pie pan. Dip your tortilla, one at a time, into the sauce coating both sides, fill with your meat and cheese sauce and Monterey jack cheese then roll. Place into a 9 x 13 baking dish. Continue to do this for all 8 tortillas.
When finished, top with your remaining enchilada sauce, cheddar cheese and any remaining Monterey jack you may have left.
Bake for 30 minutes. Serve with Mexican style rice and refried beans.
If you want more kick to it, toss in a can of diced green chilies with your beef mixture. I also serve this with Mexican style cream cheese and home made guacamole.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 612 (54%)|
|Amt Per Serving||% DV|
|Total Fat 68g||91 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 173.7mg||53 %|
|Sodium 1495.4mg||52 %|
|Potassium 600.7mg||16 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 69.6g|
|Protein 52g||74 %|
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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: 1126
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