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Super Beef Enchiladas |
| Yield: 6 servings |
Ingridients:
1 1/2 cup beef, shredded, cooked
1 1/2 cup sharp cheese, shredded
1/2 cup chopped onion
1 cup cream of mushroom soup
1 cup tomato soup
10 oz enchilada sauce, mild
12 each corn tortilla |
Preparation:
Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up) Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13x9" baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for 1/2 hour. |
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| Proximates |
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| Water |
g |
200.35 |
| Energy |
kcal |
451 |
| Protein |
g |
23.88 |
| Total lipid (fat) |
g |
25.7 |
| Ash |
g |
4.72 |
| Carbohydrate, by difference |
g |
31.87 |
| Fiber, total dietary |
g |
3.3 |
| Minerals |
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| Calcium, Ca |
mg |
352 |
| Iron, Fe |
mg |
2.75 |
| Magnesium, Mg |
mg |
56 |
| Phosphorus, P |
mg |
450 |
| Potassium, K |
mg |
383 |
| Sodium, Na |
mg |
1040 |
| Zinc, Zn |
mg |
4.54 |
| Copper, Cu |
mg |
0.217 |
| Manganese, Mn |
mg |
0.345 |
| Selenium, Se |
mcg |
17.8 |
| Vitamins |
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| Vitamin C |
mg |
14.4 |
| Thiamin |
mg |
0.119 |
| Riboflavin |
mg |
0.293 |
| Niacin |
mg |
4.173 |
| Pantothenic acid |
mg |
0.694 |
| Vitamin B-6 |
mg |
0.384 |
| Folate |
mcg |
70 |
| Vitamin B-12 |
mcg |
1.67 |
| Vitamin A, IU |
IU |
1556 |
| Vitamin E |
mg_ATE |
1.311 |
| Lipids |
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| Fatty acids, total saturated |
g |
11.728 |
| Fatty acids, total monounsaturated |
g |
8.19 |
| Fatty acids, total polyunsaturated |
g |
2.767 |
| Cholesterol |
mg |
78 |
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