Betty Crocker Enchiladas
Source: bettycrocker.com
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Follow directions exactly. Can substitute chicken for beef. I use Mexican Cheese instead of Cheddar. Level of spice is dictated on what level of spice you get for the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 195 | ||
Calories from Fat: 122 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 61.7mg | 19 % | |
Sodium 59.9mg | 2 % | |
Potassium 267.6mg | 7 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 16.9g | 24 % | |
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: 195
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