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Fiesta Enchiladas

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Recipe

 

Yield

12 servings

Prep

15 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds ground beef, lean
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1 large onions
chopped
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10 ounces spinach
thawed and drained
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1 teaspoon cumin
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1 teaspoon black pepper
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½ cup Parmesan cheese
grated
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20 ounces tomato soup
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10 ounces enchilada sauce
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½ cup tomato sauce
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½ cup green chili salsa
*
12 corn flour tortillas
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2 cups monterey jack cheese
grated
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Ingredients

Amount Measure Ingredient Features
907.2 g ground beef, lean
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1 large onions
chopped
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289 ml/g spinach
thawed and drained
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5 ml cumin
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5 ml black pepper
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118 ml Parmesan cheese
grated
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578 ml/g tomato soup
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289 ml/g enchilada sauce
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118 ml tomato sauce
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118 ml green chili salsa
*
12 corn flour tortillas
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473 ml monterey jack cheese
grated
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Directions

Brown beef until crumbly and drain fat.

Add onions, spinach, cumin, pepper and parmesan.

In separate pan, combine soup and enchilada sauce and simmer ten minutes.

Combine tomato sauce and salsa in separate bowl.

Dip tortilla into soup-enchilada mixture.

Fill with ½ cup meant and add 1 tablespoon salsa mixture.

Place seam-side down in 3-quart casserol Repeat and sprinkle with Monterey Jack cheese.

Bake at 350℉ (180℃) degrees for 30 minutes.

Serve topped with sour cream, sliced black olives and green onions.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 28549% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 548mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 53g
Vitamin A 15% Vitamin C 17%
Calcium 21% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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