Enchiladas With Chili Con Queso Recipe
Servings: 10
Ingredients
- 1 dozen corn tortillas
- 1/2 c. oil
- 2 pound grnd meat
- 1 c. Colby cheese
- 1 large can Ranch style beans
- 1 c. onions
- 1/2 teaspoon garlic salt
- 1 can Old El Paso enchilada sauce (mild or possibly warm)
- 4 large eggs, sunny side up
- Velveeta cheese
- 1/4 can Rotel tomatoes
Directions
- In a heavy pan heat oil till hot. Dip tortillas in oil 2-3 seconds. Drain on paper. Do all 12.In frying pan brown meat to crumble stage. Add in garlic salt. Grate the cheese and chop the onion. Warm beans. Put the enchilada sauce in a shallow saucepan and bring to boil; simmer. Dip each tortilla in hot sauce till soft (about 1 minute).
- Place on plates, putting 2 on each plate. Top with cheese, beans, meat and onions. Top with egg. Serve with chili con queso. Heat cheese and tomatoes. Serve in small dishes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 165 | 53% |
| Total Fat 18.75g | 23% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.28g | |
| Cholesterol 99mg | 33% |
| Sodium 835mg | 35% |
| Potassium 175mg | 5% |
| Total Carbs 29.87g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.48g | 4% |
| Protein 8.33g | 13% |
