Enchilladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 133.6
- Total Fat: 4.5 g
- Cholesterol: 12.6 mg
- Sodium: 315.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 0.8 g
- Protein: 5.2 g
View full nutritional breakdown of Enchilladas calories by ingredient
Introduction
homemade enchilladas homemade enchilladasNumber of Servings: 10
Ingredients
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10 6 inch corn tortillas
1 16 oz can Hormel Chili, no beans
1 16 oz can tomato sauce
1 cup shredded cheddar and jack cheese (total)
1/2 onion, chopped
Directions
Heat oven to 350 degrees.
Fill a small saucepan that has a lid with water and boil the water. It helps to have a bacon splatter screen to place the tortillas on when softening.
Dice the onion and set aside
Combine the Chili and tomato sauce in a small bowl. Mix well. Pour about 1/2 cup in the bottom of a 9X9 inch square pan
Set up an assembly line, with one person softening tortillas over boiling water and passing then to a second person to fill with about 1 1/2 tablespoons shredded cheese and 1 tablespoon oning. Roll up and place in pan.
Continue until all tortillas are softened and filled.
Cover the top with the remaining Chili/Tomato mixture. Add the rest of the cheese on the top.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes until the cheese is melted and the sauce is bubbly.
Makes 10 enchillads (one per serving for nutrition info).
Number of Servings: 10
Recipe submitted by SparkPeople user TEXASTITCHER.
Fill a small saucepan that has a lid with water and boil the water. It helps to have a bacon splatter screen to place the tortillas on when softening.
Dice the onion and set aside
Combine the Chili and tomato sauce in a small bowl. Mix well. Pour about 1/2 cup in the bottom of a 9X9 inch square pan
Set up an assembly line, with one person softening tortillas over boiling water and passing then to a second person to fill with about 1 1/2 tablespoons shredded cheese and 1 tablespoon oning. Roll up and place in pan.
Continue until all tortillas are softened and filled.
Cover the top with the remaining Chili/Tomato mixture. Add the rest of the cheese on the top.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes until the cheese is melted and the sauce is bubbly.
Makes 10 enchillads (one per serving for nutrition info).
Number of Servings: 10
Recipe submitted by SparkPeople user TEXASTITCHER.
Member Ratings For This Recipe
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