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Ingredientes
- 5 lbs. chuck roast
- 1 lg. onion, diced
- 1/2 bell pepper, diced
- 1 1/2 lbs. sharp Cheddar cheese, grated and mix together with 1 1/2 lbs.
- Monterey Jack cheese
- 20-24 corn tortillas
- 3-4 lg. cans Rosarita enchilada sauce
Direcciones
- Bake roast till well done. Shred. Saute/fry onion and bell pepper in 4 Tbsp. lard (need lard for flavor). Drain and mix with beef. Add in 2 Tbsp. more lard and quick-fry tortillas. Dip tortillas in the sauce, one at a time, stuffing with beef mix and topping with cheese and a spoonful of sauce. Roll closed and place in 9 x 13 inch pan. When pan is full; spread sauce over top of enchiladas. Sprinkle top generously with cheese. Bake at 350 degrees for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 12 servings | |
| Calories 756 | |
| Calories from Fat 362 | 48% |
| Total Fat 40.67g | 51% |
| Saturated Fat 19.73g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 1038mg | 43% |
| Potassium 844mg | 24% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.34g | 4% |
| Protein 65.45g | 105% |
