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Beef Enchiladas Recipe
|Tomato sauce||24 Ounce (3 Cans, 8 Ounces Each)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped green chilies||3 Tablespoon|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Sliced pitted ripe olives||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 493 Calories from Fat 37
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 868.8 mg36.2%
Total Carbohydrates 80 g26.8%
Dietary Fiber 17.2 g68.8%
Sugars 40.6 g
Protein 12 g24.4%
Vitamin A 177.2% Vitamin C 436.9%
Calcium 55.3% Iron 130.4%
*Based on a 2000 Calorie diet
Cook and stir beef in 12-inch skillet until light brown; drain.
Remove from heat.
Stir in 1 1/2 cups of the cheese, the green onion, sour cream, parsley, salt and pepper.
Cover and reserve.
Heat remaining ingredients except olives to boiling; reduce heat.
Simmer uncovered 5 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling.
Arrange in 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches.
Pour sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Garnish with olives.