Directions:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the 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 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until 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 mixture over the enchiladas.
- Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.3 Kcal (813 kJ) | ||
| Calories from fat | 77.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Cholesterol | 51.6mg | 17% | |
| Sodium | 233.8mg | 10% | |
| Potassium | 226.43mg | 5% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 16.74g | 33% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 114.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 148.25 Kcal (621 kJ) | ||
| Calories from fat | 58.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 13% | |
|---|---|---|---|
| Cholesterol | 39.37mg | 17% | |
| Sodium | 178.39mg | 10% | |
| Potassium | 172.77mg | 5% | |
| Total Carbs | 10.4g | 5% | |
| Sugars | 1.11g | 6% | |
| Dietary Fiber | 1.59g | 8% | |
| Protein | 12.78g | 33% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 87.2mg | 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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