Tomato Cheese Enchiladas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 11.6 g
  • Cholesterol: 15.0 mg
  • Sodium: 992.4 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Tomato Cheese Enchiladas calories by ingredient


Introduction

Simple, cheap, easy Simple, cheap, easy
Number of Servings: 12

Ingredients

    4.0 tbsp Chili powder
    2.0 tbsp Pepper, red or cayenne
    1.0 tbsp Salt
    2.0 clove Garlic
    1.5 cup Tomato Paste
    21.0 serving El Pollo Loco, 4.5 corn tortilla
    1.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)
    4.0 tbsp Crisco Pure Vegetable Oil

Directions

Dice garlic and saute in pan with salt and oil. Once browned add tomato paste and about 6 cups of water and pepper powders. Stir and heat until it starts to bubble a little. Turn down on low. Cook tortillas in oil until they start to turn a little brown. Using a 9x13 casserole pan spread a layer of sauce and then a layer of tortillas and then some cheese. Repeat until you use all of the tortillas. Spread the rest of the sauce on the top and cover the top completely with a layer of cheese. Place in oven on broil and pay close attenrwnrion until cheese starts to burn a little bit. Pull out , let cool and serve. Serving Size: 12

Number of Servings: 12.0

Recipe submitted by SparkPeople user MIKEWBENNETT.