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Stacked Enchiladas Recipe
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Diced cooked beef||2 Cup (32 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Corn tortillas/Frozen tortillas, thawed||8|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Shredded monterey cheese||1 Cup (16 tbs)|
|Jack cheese||4 Ounce|
Serving size: Complete recipe
Calories 3030 Calories from Fat 1679
% Daily Value*
Total Fat 193 g296.3%
Saturated Fat 79.4 g397.1%
Trans Fat 0 g
Cholesterol 458.1 mg
Sodium 2998.1 mg124.9%
Total Carbohydrates 179 g59.7%
Dietary Fiber 11.4 g45.7%
Sugars 15.8 g
Protein 146 g292%
Vitamin A 91.2% Vitamin C 61.9%
Calcium 203.9% Iron 46%
*Based on a 2000 Calorie diet
Blend in flour.
Add milk, chili peppers, and salt.
Cook, stirring constantly, till thick and bubbly.
Stir in beef and tomatoes; heat through; keep warm.
In small skillet heat tortillas, one at a time, in hot oil till limp, about 15 seconds per side Drain on paper toweling.
Place a hot tortilla in 9x9x2-inch baking pan.
Top with about 1/4 cup beef mixture and a small amount of cheese.
Repeat with remaining tortillas, beef mixture, and cheese to make a stack.
Bake at 350° till hot, about 20 minutes.
Unstack to serve.