My version of homemade enchilladas that I have been cooking for over 30 years. Famous in my family. We love them!
In a skillet, brown ground beef and onion, drain. Mix chili and enchillada sauce in a bowl. Spread a small amout of chili mixture in bottom of 9x13 baking dish, to keep bottom moist. Take a tortilla, cup in hand like a taco. Spread about 1 tablespoon picante sauce in bottom. Add a mixing spoonful of beef along bottom. Sprinkle cheese on top, I use about a 1/4 cup per enchillada. Roll up and place in baking pan with seam side down. Repeat till pan is full. Pour chili mixture over the top of enchilladas. Sprinkle remaining meat mixture and cheese on top. Loosely cover with foil and bake at 350 degrees for about 30 minutes, till bubbly. Serve with Spanish rice or your favorite side dishes.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4|
|Calories from Fat: 304 (60%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 152.3mg||47 %|
|Sodium 191.1mg||7 %|
|Potassium 821.7mg||22 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.8g|
|Protein 42.6g||61 %|
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Calories per serving: 508
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