Directions:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
- In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.91 Kcal (686 kJ) | ||
| Calories from fat | 55.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 10% | |
|---|---|---|---|
| Cholesterol | 11.58mg | 4% | |
| Sodium | 368.83mg | 15% | |
| Potassium | 116.02mg | 2% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 113.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 192.87 Kcal (808 kJ) | ||
| Calories from fat | 65.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 10% | |
|---|---|---|---|
| Cholesterol | 13.63mg | 4% | |
| Sodium | 434mg | 15% | |
| Potassium | 136.52mg | 2% | |
| Total Carbs | 24.68g | 7% | |
| Sugars | 1.3g | 4% | |
| Dietary Fiber | 2.05g | 7% | |
| Protein | 7.22g | 12% | |
| Vitamin C | 3.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 7% | |
| Calcium | 133.1mg | 11% | |
* 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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