Nutrition Facts
Serving size: 2 enchiladas Servings per container: 6
| Amount/Serving
|
|
Calories 640 Calories From Fat 0 |
| % Daily value* |
| Total Fat 35g |
54 % |
|
| Saturated Fat
16g |
80 % |
|
| Cholesterol
100mg
|
33 % |
|
| Sodium
1240mg |
52 % |
|
| Total
Carbohydrate 48g |
16 % |
|
| Dietary
Fiber 0g |
0 % |
|
| Sugars 7g |
|
|
| Protein
32g
|
|
|
* Percent Daily Value (DV) are based on a 2,000 calorie diet
Important: This information is accurate only if nothing has been added (e.g. egg wash, icing, etc.)
|
|
|
| 2
tablespoons |
Homemade GourmetŪ Chicken Enchilada Soup Mix |
| 2
cups |
milk |
| 1
cup |
low sodium shredded cheddar cheese, divided |
| 1
cup |
shredded monterey jack cheese, divided |
| 2-1/2
cups |
Taco Soup Seasoned Ground Beef (see recipe) |
| 12
|
6 inch flour tortillas |
|
1. Preheat oven to 350 degrees. Grease a 13x9x2 baking dish; set aside.
2. In a saucepan over medium heat, combine soup mix with milk and 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese; stir constantly until sauce bubbles. Reserve 1 cup sauce and set aside.
3. Add seasoned beef to remaining sauce; stir until throughly heated. Spoon 2 tablespoons meat mixture down center of each tortilla. Roll each tortilla and place seam down in prepared pan. Pour reserved sauce over tortillas and top with remaining cheese.
4. Bake 25 to 30 minutes or until lightly browned.
|
|
|
