Enchiladas Verdes Recipe
Recipe By Taste Of Home
These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.Joan Hallford, North Richland Hills, Texas.
3.5
10 Rating -
Rate
Non Vegdiet
10minstotal
45minsPrep
25minsCook
10m.total
45m.Prep
25m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Enchiladas Verdes Recipe
- 0.17 pound Lean Ground Beef
- 0.17 Large onion chopped
- 1/25 teaspoon Salt
- 0.17 Small garlic clove, minced
- 0.33 cup Shredded Cheddar Cheese
- 0.17 can Condensed cream of chicken soup, undiluted
- 0.17 Package process cheese , cubed
- 0.13 cup Evaporated milk
- 0.17 can Chopped green chilies, drained
- 0.17 Jar diced pimientos, drained
- 2 Corn Tortillas
- 1/25 cup Canola oil
Nutrition
value
value
420
calories per serving
31 g Fat31 g Protein5 g Carbs1 g FiberOther
Current Totals
- Fat31g
- Protein31g
- Carbs5g
- Fiber1g
MacroNutrients
- Carbs5g
- Protein31g
- Fiber1g
Fats
- Fat31g
Vitamins & Minerals
- Calcium504mg
- Iron2mg
- Vitamin A250mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B12< 1mcg
- Vitamin C8mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium54mg
- Manganese< 1mg
- Phosphorus479mg
- Selenium18mcg
- Zinc6mg
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
Recipe By Taste Of Home