Print
Email
Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
