Enchilada Meat Loaf (6.85 oz. serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.3
- Total Fat: 10.1 g
- Cholesterol: 66.0 mg
- Sodium: 854.0 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.8 g
- Protein: 29.4 g
View full nutritional breakdown of Enchilada Meat Loaf (6.85 oz. serving) calories by ingredient
Introduction
Experimental for now, will modify and finalize soon... Experimental for now, will modify and finalize soon...Number of Servings: 12
Ingredients
-
Chicken Breast, no skin, 8 ounces (1/2 lb.)
Garlic, 6 cloves
Onions, raw, 2 cup, chopped
Jalapeno Peppers, 3 pepper
All Whites Liquid Egg Whites, 1 cup
Enchilada Sauce, Mild by La Victoria, 1.25 cup (for mixing)
Enchilada Sauce, Mild by La Victoria, 2 cup (for cover)
Ground Beef, 96% lean (4% fat) by Morans, 32 oz (2 lbs)
Olives, Black, Chopped by Lindsay, 240 gram (2 - 4.25 oz cans)
*Pico Pica Hot sauce, 9 tsp
Flank Steak, 9.92 oz
Cilantro, Fresh (raw), 2 oz (1 bunch)
Directions
Preheat oven to 375 degrees.
Chop Jalapenos, 1 cup onions and garlic as small as possible (food processor is perfect). Chop (by hand) Cilantro and second cup of onions. Chop Flank Steak and Chicken into small, bite-sized pieces (for extra flavor, try searing/charing on a very hot grill first).
Mix all ingrediants (except 2 cups of enchilada sauce) together very well.
Place evenly in 9.5" x 13.5" x 2" (3 quart) casserole dish sprayed with Pam (or like product). Cook in oven, uncovered, for 1hour and 15 minutes (or until just before done).
Remove from oven and drain excess liquids. Add remaining sauce, return to oven and bake for additional 30 minutes (or until sauce darkens).
Makes 12 servings at 6.85 oz each (242.3 calories per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user NE14ZOSO.
Chop Jalapenos, 1 cup onions and garlic as small as possible (food processor is perfect). Chop (by hand) Cilantro and second cup of onions. Chop Flank Steak and Chicken into small, bite-sized pieces (for extra flavor, try searing/charing on a very hot grill first).
Mix all ingrediants (except 2 cups of enchilada sauce) together very well.
Place evenly in 9.5" x 13.5" x 2" (3 quart) casserole dish sprayed with Pam (or like product). Cook in oven, uncovered, for 1hour and 15 minutes (or until just before done).
Remove from oven and drain excess liquids. Add remaining sauce, return to oven and bake for additional 30 minutes (or until sauce darkens).
Makes 12 servings at 6.85 oz each (242.3 calories per serving)
Number of Servings: 12
Recipe submitted by SparkPeople user NE14ZOSO.