ENCHILADAS ( Cut up ) Recipe
Summary
Ingredients
| Corn tortillas | 10 | |
| Olive oil/Shortening | 1 Tablespoon | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5 gm) | |
| Mild cheese | 1⁄2 Pound | |
| Chopped green olives/Black olives | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Canned chili sauce/Tomato paste | 10 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 2421 Calories from Fat 1090
% Daily Value*
Total Fat 132 g203.3%
Saturated Fat 54.2 g271.2%
Trans Fat 0 g
Cholesterol 240 mg80%
Sodium 6735.3 mg280.6%
Total Carbohydrates 231 g77.1%
Dietary Fiber 19.7 g78.9%
Sugars 14.3 g
Protein 96 g192.2%
Vitamin A 62.3% Vitamin C 41.1%
Calcium 211.1% Iron 56.1%
*Based on a 2000 Calorie diet
Directions
Fry quickly 1 or 2 minutes, in olive oil or shortening (about 1/4 inch deep).
In another pan, fry onion and garlic, froth chopped very fine, in small amount of oil.
As these brown, add fried tortillas and brown all together for a few minutes, being careful not to scorch.
Add cheese and olives.
Cook over low heat for 10 minutes (cover the pan).
Add salt and tomato paste.
Remove from frying pan and place in a deep oven-proof dish.
Bake uncovered at 400°F.
for 15 minutes.
Serve immediately.
Chef
