Directions:
- In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
- In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
- Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
- Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.52 Kcal (1020 kJ) | ||
| Calories from fat | 103.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 59.91mg | 20% | |
| Sodium | 273.94mg | 11% | |
| Potassium | 322.23mg | 7% | |
| Total Carbs | 15.22g | 5% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 19.53g | 39% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 191mg | 19% | |
| Amount Per 100 g | |||
| Calories | 188.99 Kcal (791 kJ) | ||
| Calories from fat | 80.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 18% | |
|---|---|---|---|
| Cholesterol | 46.49mg | 20% | |
| Sodium | 212.59mg | 11% | |
| Potassium | 250.07mg | 7% | |
| Total Carbs | 11.81g | 5% | |
| Sugars | 0.88g | 5% | |
| Dietary Fiber | 1.52g | 8% | |
| Protein | 15.16g | 39% | |
| Vitamin C | 7.4mg | 16% | |
| Iron | 1.4mg | 10% | |
| Calcium | 148.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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