Try this Layered Enchilada Dinner recipe, or contribute your own.
Suggest a better description1. in 10 inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chilies.
2. Spray 3-1/2 to 4 quart slow cooker with cooking spray. Spread about 1/4 cup of enchilada sauce in the bottom of the slow cooker. Place 4 corn tortilla over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture,enchilada sauce and cheese in each layer. Sprinkle paprika over the top.
4. Cover. Cook on low heat 4-1/2 hours to 5-1/2 hours.
5. Let stand about five minutes. Sprinkle individual servings with cilantro.
High altitude: 3500-6500 use1 can - 19oz old El Paso enchilada sauce.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 144 | ||
Calories from Fat: 69 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 135.1mg | 5 % | |
Potassium 291.5mg | 8 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.8g | ||
Protein 15.5g | 22 % | |
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: 144
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