In a skillet, brown ground beef and onion, drain. Mix chili and enchillada sauce in a bowl. Spread a small amout of chili mixture in bottom of 9x13 baking dish, to keep bottom moist. Take a tortilla, cup in hand like a taco. Spread about 1 tablespoon picante sauce in bottom. Add a mixing spoonful of beef along bottom. Sprinkle cheese on top, I use about a 1/4 cup per enchillada. Roll up and place in baking pan with seam side down. Repeat till pan is full. Pour chili mixture over the top of enchilladas. Sprinkle remaining meat mixture and cheese on top. Loosely cover with foil and bake at 350 degrees for about 30 minutes, till bubbly. Serve with Spanish rice or your favorite side dishes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 304 (60%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 152.3mg||47 %|
|Sodium 191.1mg||7 %|
|Potassium 821.7mg||22 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.8g|
|Protein 42.6g||61 %|
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: 508
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