Brown ground beef, drain fat, add can chili and about 1/4 cups diced onion, season meat to taste. Simmer on low about 20 min.
In separate sauce pan, prepare sauce according to instructions on packages. Add about 2 tablespoons oil to sauce.
Dice up Velveeta (it will be soft but maybe try and cube it) Grate cheddar cheese.
Ready to roll,
Dip corn tortilla in sauce. Add meat, onions and both cheese. Use more Velveeta inside, but do put a little cheddar also. Top Enchilidas with left over meat & cheddar.
Cook in oven at 350 degrees until cheese melts, about 20 min.
You can also make this as a casserole, lay tortillas in pan flat, add meat, onions, & cheese.
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 613 (60%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 308.4mg||95 %|
|Sodium 303.8mg||10 %|
|Potassium 1498.7mg||39 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.4g|
|Protein 85.5g||122 %|
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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: 1019
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