Saute onion in a little oil until soft, then brown meat, add seasonings & stir in can of Hot Dog Sauce. Spoon cooked mixture into center of tortillas & top with some grated cheese. Roll and place in a shallow baking pan.
Combine the Enchillada sauce & the regular tomato sauce & pour over the rolled up enchilladas. Cover the entire pan with the remaining Velveeta & bake at 350 degrees for 10-15 min. Delicious served with shredded lettuce, fresh tomato & chopped raw onion.
[Note this is copied verbatim from 1975 text, and I have not made it.]
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|Serving Size: 1 Serving (3138g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2439 (34%)|
|Amt Per Serving||% DV|
|Total Fat 271g||361 %|
|Saturated Fat 120.6g||603 %|
|Monounsaturated Fat 90.2g|
|Polyunsanturated Fat 34.1g|
|Cholesterol 819.9mg||252 %|
|Sodium 3452.8mg||119 %|
|Potassium 6218.2mg||164 %|
|Total Carbohydrate 896.4g||264 %|
|Dietary Fiber 126.5g||506 %|
|Sugars, other 770g|
|Protein 325g||464 %|
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Calories per serving: 7182
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