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Ingredientes
- Cubed chuck roast Water
- 1 pkt Lipton onion soup
- 1 c. cooking broth
- 1/2 c. Red Chile Gravy in Cookbook
- 1/3 c. Monterey jack cheese grated
- 1/3 c. Longhorn Cheddar cheese grated
Direcciones
- Boil cubed chuck roast in water flavored with the package of Lipton onion soup till tender (about 2 1/2 - 3 hrs). Make Red Chile Gravy while meat cooks. Chop meat, put in small pot with cooking broth and red chile gravy. Cook on medium-high heat till liquid is almost evaporated, shred meat with fork.
- Put some hot red chile gravy in the bottom of a baking dish. Dip tortillas one at a time in hot red chile gravy, put about 1/3 c. beef in middle of tortilla, sprinkle with sliced green onions and roll, place in pan. Cover enchiladas with red chile gravy, sprinkle with cheese. Bake at 350F for 25-30 min.
- NOTES : I'm not a big meat fan, but this is my favorite enchilada. - Jamie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 329g | |
| Calories 357 | |
| Calories from Fat 236 | 66% |
| Total Fat 26.54g | 33% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1860mg | 78% |
| Potassium 257mg | 7% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.77g | 1% |
| Protein 23.47g | 38% |
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