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Have you made Cheesy Chili Enchiladas?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 1027
% Daily Value**
Total Fat 47g
Saturated Fat 24g
Unsaturated Fat 4g
Cholesterol 115mg
Sodium 1883mg
Total Carbohydrate 103g
Dietary Fiber 12g
Sugars 8g
Protein 46g
Vitamin A  35%Vitamin C  22%
Calcium  84%Iron  48%
Potassium  27%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheesy Chili Enchiladas

Recipe Tags: Chili Recipes

Date Added: June 11, 2009


12 Corn Tortillas cut into 1-inch squares
2 Tablespoons Flour plus extra flour for dredging
1 Dash Hot Sauce or pepper to taste
1/2 Pound Ground Beef cooked and drained
1 Tablespoon Chili Powder (to 3 tbsp)
1/2 Teaspoon Salt (if using water)
2 Tablespoons Butter or margarine
1/2 Cup Onion chopped
3 Cups Sharp Cheddar Cheese shredded
2 Cans Tomato Sauce 8 ounces each
16 Ounces Kidney Beans canned
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1. Toss together 2 1/2 cups cheese and flour.

2. Saute' onion in butter. Remove from heat; stir in cheese mixture.

3. Brown meat; drain. Add tomato sauce, beans and seasonings; simmer 10 minutes.

4. Dip each tortilla in hot oil to soften. Place approximately 1/4 cup cheese mixture on each tortilla; roll up tightly.

5. Place seam side down in an 11 3/4 X 7 1/2" baking dish.

6. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through.

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Dietary Notes:
This recipe is high in Vitamin A with 35% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Butter, Gluten, Tomato, Cheese, Corn, Hot Pepper, Beef, Onion allergies.
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