When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwestexcept in my kitchen! Kelly McCulley, Des Moines, Iowa.
2 pound Boneless beef chuck roast, cut into 1 1/2 inch pieces
2 can Enchilada Sauce
1 teaspoon Beef bouillon granules
1 can Refried beans, optional
8 Flour Tortillas
1 cup Shredded colby monterey jack cheese
Chopped green onions, optional
Nutrition value
248
calories per serving
17 g Fat24 g Protein< 1 g Carbs1 g FiberOther
Current Totals
17 g Fat
24 g Protein
< 1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
24 g
Fiber
1 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
17 mg
Iron
3 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
16 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
0 mg
Phosphorus
234 mg
Selenium
13 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
