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Ingredientes
- 8 flour tortillas
- 1 pound grnd beef
- 2 c. shredded Monterey Jack cheese
- 3/4 c. sliced green onion
- 3/4 c. lowfat sour cream
- 3 tbsp. snipped parsley
- 3 (8 ounce.) cans tomato sauce
- 1/2 c. green pepper, minced
- 3 tbsp. minced green chiles
- 1 tbsp. chili pwdr
- 1/4 teaspoon grnd cumin
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
Direcciones
- Cook and stir beef in large skillet till light brown; drain. Remove from heat and stir in 1 1/2 c. cheese, onions, lowfat sour cream, parsley, salt and pepper. Cover and reserve.
- Heat remaining ingredients to boiling; reduce heat. Simmer uncovered 5 min. Proportionately divide the beef mix onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong 9x13 inch baking dish. Pour sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven till bubbly, about 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 205 | 67% |
| Total Fat 22.88g | 29% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 1143mg | 48% |
| Potassium 566mg | 16% |
| Total Carbs 7.59g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.27g | 4% |
| Protein 18.85g | 30% |
