Enchiladas Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Water | 1 Tablespoon | |
| Shredded cheddar cheese | 1⁄2 Cup (8 tbs) | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Parsley flakes | 2 Tablespoon | |
| Seasoned salt | 1 Tablespoon | |
| Pepper | 1⁄8 Tablespoon | |
| Flour tortillas | 12 | |
| Tomato sauce | 1 Ounce, can | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Chili powder | 2 Tablespoon | |
| Oregano | 1⁄2 Tablespoon | |
| Garlic | 1⁄8 Tablespoon, minced | |
| Water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1962 Calories from Fat 795
% Daily Value*
Total Fat 90 g138.7%
Saturated Fat 35.9 g179.3%
Trans Fat 0 g
Cholesterol 120.3 mg40.1%
Sodium 8651.9 mg360.5%
Total Carbohydrates 252 g84%
Dietary Fiber 37.1 g148.2%
Sugars 29.9 g
Protein 57 g113.9%
Vitamin A 286.9% Vitamin C 225.7%
Calcium 123.4% Iron 262.9%
*Based on a 2000 Calorie diet
Directions
Add crumbled ground round.
microwave 2 1/2 minutes; stir and microwave an additional 2 1/2 minutes.
Drain.
Add cheese, sour cream, parsley flakes, salt and pepper.
Set aside.
Wrap tortillas in paper toweling and microwave 1 minute.
Combine remaining ingredients.
Pour half of this sauce mixture into a 12 x 8-inch dish.
Place 2 1/2 tablespoons meat mixture in center of each tortilla.
Roll up.
Place seam side down in the sauce.
Top with remaining sauce.
Cover with plastic wrap.
Heat 11 to 12 minutes.
Turn after 5 1/2 to 6 minutes.
Chef
