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Ingredients
- 2 lrg cans of Wolfbrand chili (with NO beans)
- 1 pkt corn tortillas
- 1 1/2 c. shredded cheddar cheese
- 1 1/2 c. shredded monterey jack cheese
- 1 c. oil
- 1 lb grnd beef
- 1 Tbsp. salt
- 1/2 tsp black pepper
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
Directions
- Prepare the enchiladas:Place the grnd beef into a skillet, add in all seasonings and brown. Drain well remove to bowl.
- Place the 1 c. of oil into the skillet, heat and place 1 tortilla at a time into the warm oil just till the tortilla is soft, remove to a paper towel.
- Repeat step 2 for all tortillas.
- Spray a 9x14 baking dish with non-stick spray.
- Take a tortilla, place 2tbls of meat and sprinkle some of each cheese on top, then roll the tortilla up.
- Place the stuffed tortilla into the baking dish with the flap side down.
- Repeat steps 5 & 6 for each tortilla. Don't stack the enchiladas, if necessary use a second pan.
- In a large bowl, mix the 2 cans of chili with 1/2 c. of hot water.
- Pour the chili over the enchiladas, then sprinkle the remaining cheese over the top.
- Place the baking dish in a 350 degrees oven for 30 min or possibly till all cheese is melted.
- *Vegetarians may replace the grnd beef with cheese.
- You can top the enchiladas with minced raw onion and or possibly lowfat sour cream.
- Preparation Time:1:00
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 723 | |
| Calories from Fat 598 | 83% |
| Total Fat 67.26g | 84% |
| Saturated Fat 19.21g | 77% |
| Trans Fat 0.94g | |
| Cholesterol 107mg | 36% |
| Sodium 1535mg | 64% |
| Potassium 254mg | 7% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.57g | 0% |
| Protein 27.4g | 44% |
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