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Ingredientes
- 1 c. Onion, Finely Minced, 1 Large
- 2 x clv garlic, Finely Minced
- 1/4 c. Vegetable Oil
- 1/2 c. Chicken Broth
- 4 c. Tomatoes, Minced, 4 Medium
- 1 Tbsp. Red Chiles, Grnd
- 1 tsp Salt
- 1 tsp Cumin, Grnd
- 1 tsp Oregano Leaves, Dry
- 1/8 tsp Pepper
- 12 x Corn Or possibly Flour Tortillas, *
- 12 ounce Mozzarella Cheese, Shredded
- 1 x Dairy Lowfat sour cream
Direcciones
- * Tortillas should be 6 to 7 inches in diameter.
- Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, till onion is tender. Stir in remaining ingredients except the lowfat sour cream, tortillas, and cheese. Heat to boiling then reduce the heat.
- Simmer, uncovered, for 30 min, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbsp of the cheese on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, till the cheese is melted, about 15 min. Serve hot with the lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 192 | 57% |
| Total Fat 21.53g | 27% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.23g | |
| Cholesterol 31mg | 10% |
| Sodium 740mg | 31% |
| Potassium 509mg | 15% |
| Total Carbs 21.01g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.85g | 4% |
| Protein 18.21g | 29% |
