For some reason the ingredients list keeps changing itself but here's what I have listed)
10 - 12 corn tortillas
1 8 oz bag shredded cheddar cheese (can use Velveeta cheese slices or Mexican cheese mix)
1 10 oz can Wolf brand chili (with or without beans)
1 Non-stick grease spray
Preheat oven to 350.
Start by heating the chili on the stove over low/medium heat. Make sure to stir occasionally as not to burn chili.
Place corn tortillas in a Ziploc (or any microwaveable bag but do not seal) and place in microwave for 1 - 1 1/2 minutes. Time varies but tortillas should not break when folded. If you notice they are still hard or it tears easily, place back in microwave for additional 30 seconds or so.
Spray non-stick grease to small baking dish.
Add cheese (as much as desired) nearer to edge of tortilla then roll to create the enchilada. Place enchilada in dish, side by side, with the edges down so they won’t roll open.
Take chili off heat and pour desired amount over enchiladas. (I normally use the whole can)
Add extra cheese on top (if desired).
Cook in oven for 10 minutes or until cheese melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4|
|Calories from Fat: 292 (23%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 59.5mg||18 %|
|Sodium 568.1mg||20 %|
|Potassium 948.4mg||25 %|
|Total Carbohydrate 215g||63 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 184.8g|
|Protein 41.5g||59 %|
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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: 1275
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