Try this Texas Enchiladas (Chili, Cheese, and Onion) recipe, or contribute your own.
Suggest a better descriptionAfter youve made the chili, preheat the oven to 350?. Heat the oil in a skillet on medium heat. With tongs, carefully swipe each tortilla through the grease, no more than 2 seconds. Drag the tortilla over the side of the skillet, removing the excess grease, and stack the tortillas on a warm plate. One by one, dip the tortillas into the chili and stack them again on the plate. Fill the center of all 8 tortillas with some of the cheese and onions. Spread the fillings from end to end, then tightly roll up each tortilla. Arrange the enchiladas in a 12-inch oven-proof dish. Spread the rest of the chili over the tortillas, and sprinkle more cheese on top. Bake the enchiladas for 10 to 15 minutes, until the cheese is completely melted. Serve right away. Recipe by: From Matt Martinezs Culinary Frontier - A Real Texas Cookb Posted to MC-Recipe Digest by c4@groupz.net on Feb 11, 1998
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 4 | ||
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Calories: 1671 | ||
Calories from Fat: 805 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.4g | 119 % | |
Saturated Fat 28.7g | 143 % | |
Monounsaturated Fat 39.2g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 119.1mg | 37 % | |
Sodium 878.6mg | 30 % | |
Potassium 883.8mg | 23 % | |
Total Carbohydrate 176.6g | 52 % | |
Dietary Fiber 24.9g | 99 % | |
Sugars, other 151.7g | ||
Protein 50.6g | 72 % | |
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: 1671
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