Enchiladas El Paso Recipe

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Enchiladas El Paso
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Ingredients:

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper.
  2. Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese.
  3. Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.
  4. To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.44 Kcal (827 kJ)
Calories from fat 58.44 Kcal
% Daily Value*
Total Fat 6.49g 10%
Cholesterol 34.07mg 11%
Sodium 524.45mg 22%
Potassium 268.15mg 6%
Total Carbs 19.79g 7%
Sugars 0.86g 3%
Dietary Fiber 1.56g 6%
Protein 14.15g 28%
Vitamin C 1.6mg 3%
Iron 2.2mg 12%
Calcium 64.9mg 6%
Amount Per 100 g
Calories 179.24 Kcal (750 kJ)
Calories from fat 53.05 Kcal
% Daily Value*
Total Fat 5.89g 10%
Cholesterol 30.93mg 11%
Sodium 476.09mg 22%
Potassium 243.43mg 6%
Total Carbs 17.97g 7%
Sugars 0.78g 3%
Dietary Fiber 1.42g 6%
Protein 12.85g 28%
Vitamin C 1.4mg 3%
Iron 2mg 12%
Calcium 58.9mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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