To lightly fry tortillas:
Cover bottom of pan lightly with extra-virgin olive oil (or other vegetable oil or cooking spray)
Heat pan on medium-low setting (or 4, if you have a numbered dial)
When pan is heated, place corn tortilla flat on surface.
Lightly fry each side until slight brown patches appear, about 2 minutes per side.
Enchiladas should still be flexible. Don't overcook or they will harden and you won't be able to roll them
Cook Spanish-style rice. (I personally used the Minute Rice Ready to Serve Spanish Style Mix)
Add all filling ingredients together, mixing well.
Lightly cover bottom of flat, rectangular casserole dish with enchilada sauce.
Fill each enchilada with filling, roll, place in pan.
When pan is filled, pour enchilada sauce over enchiladas.
Sprinkle cheese over cover enchiladas.
Bake at 325 for 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 58 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15mg||5 %|
|Sodium 35.6mg||1 %|
|Potassium 92.6mg||2 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11.6g|
|Protein 2.2g||3 %|
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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: 117
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