These enchiladas take a little more time but are TOTALLY worth it! A more authentic taste and SO much flavor.
Smear entire bottom of 9 x 13 pan with 3/4 cup chili sauce. Place warm tortillas on the countertop and increase your oven temp to 400 degrees. Place 1/3 cup filling down the center of each tortilla. Roll each tortilla tightly by hand and place in pan, seam side down. Pour remaining chili sauce over top of enchiladas. Spread so that sauce covers all enchilada completely. Sprikle 1 cup grated cheese down the center of the pan. Cover with foil and bake on lower-middle rack until heated through and cheese is melted (20-25 min) Uncover and serve immediately.
Top enchiladas with Sour cream, Salsa, Gaucamole, Green onion, and Olives
Serve topping separately.
Sauce and filling can be made 1-2 days ahead for easy assembly. Double the recipe for a crowd.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 67 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.3mg||11 %|
|Sodium 1596.3mg||55 %|
|Potassium 343.6mg||9 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.1g|
|Protein 13.9g||20 %|
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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: 170
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