Eat Recipes |
Super Beef Enchiladas |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| 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 | ||
| 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 | ||
| 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 | ||
| Fatty acids, total saturated | g |
11.728 |
| Fatty acids, total monounsaturated | g |
8.19 |
| Fatty acids, total polyunsaturated | g |
2.767 |
| Cholesterol | mg |
78 |