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Enchilada Casserole Recipe
|Frozen beef enchiladas||22 Ounce|
|Canned tomatoes||1 Pound|
|Pinto beans/Kidney beans||1 Pound|
|Chili seasoning mix||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Calories 1094 Calories from Fat 232
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 10.6 g53.1%
Trans Fat 0 g
Cholesterol 95.6 mg31.9%
Sodium 5331.7 mg222.2%
Total Carbohydrates 137 g45.5%
Dietary Fiber 24.8 g99.2%
Sugars 3.9 g
Protein 58 g116.1%
Vitamin A 19.9% Vitamin C 29.3%
Calcium 27.2% Iron 52.7%
*Based on a 2000 Calorie diet
Brown ground beef and combine with tomatoes, beans and chili mix.
Heat to a boil and spoon around the enchiladas in the baking dish.
Sprinkle on the cheese if desired.
Cover with foil and bake 40 minutes at 350Â° F.
If enchiladas are allowed to thaw (in the refrigerator) before adding chili mixture, reduce baking time to 20 minutes.