Tex-Mex Enchiladas Recipe

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Canned chili contributes to the sauce in this enchilada recipe with roots in chihuahua, mexico. Assemble and cook right away, or put it in the refrigerator for a quick meal later.

4.5
19 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Tex-Mex Enchiladas
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ingredients serve

Ingredients for Tex-Mex Enchiladas Recipe

  • 2 can Chili without beans
  • 1 cup Enchilada Sauce
  • 1/2 cup Vegetable Oil
  • 1 tablespoon Chili powder
  • 15 Corn Tortillas
  • 1 pound Shredded Cheddar Cheese
Nutrition
value
2413
calories per serving
209 g Fat123 g Protein10 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    209g
  • Protein
    123g
  • Carbs
    10g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    10g
  • Protein
    123g
  • Fiber
    < 1g

Fats

  • Fat
    209g

Vitamins & Minerals

  • Calcium
    4111mg
  • Iron
    < 1mg
  • Vitamin A
    685mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    11mg
  • Vitamin E
    20mg
  • Copper
    < 1mcg
  • Magnesium
    164mg
  • Manganese
    < 1mg
  • Phosphorus
    2655mg
  • Selenium
    68mcg
  • Zinc
    18mg
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
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