Directions:
- In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
- Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels.
- Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
- Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.69 Kcal (1849 kJ) | ||
| Calories from fat | 256.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.45g | 44% | |
|---|---|---|---|
| Cholesterol | 98.44mg | 33% | |
| Sodium | 487.56mg | 20% | |
| Potassium | 393.31mg | 8% | |
| Total Carbs | 18.79g | 6% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 28.95g | 58% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 407.9mg | 41% | |
| Amount Per 100 g | |||
| Calories | 212.49 Kcal (890 kJ) | ||
| Calories from fat | 123.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 44% | |
|---|---|---|---|
| Cholesterol | 47.36mg | 33% | |
| Sodium | 234.56mg | 20% | |
| Potassium | 189.22mg | 8% | |
| Total Carbs | 9.04g | 6% | |
| Sugars | 1.22g | 10% | |
| Dietary Fiber | 1.39g | 12% | |
| Protein | 13.93g | 58% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 1.3mg | 15% | |
| Calcium | 196.3mg | 41% | |
* 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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