Directions:
- In a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes.
- Stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling.
- Reduce heat and simmer uncovered until thickened, about 25-30 minutes.
- Mix the two cheeses together.
- Heat the remaining 1/2 cup oil in another skillet.
- Using tongs, dip each tortilla in hot oil to soften; then drain the grease off.
- Using tongs, dip each side of tortilla in tomato mixture.
- Spoon about 2 tablespoons cheese on each tortilla.
- Roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan.
- Pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese.
- Bake uncovered in 350 degree oven until cheese is melted, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.92 Kcal (2353 kJ) | ||
| Calories from fat | 380.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.28g | 65% | |
|---|---|---|---|
| Cholesterol | 55mg | 18% | |
| Sodium | 573.76mg | 24% | |
| Potassium | 531.58mg | 11% | |
| Total Carbs | 31.16g | 10% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 18.68g | 37% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 487.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 193.92 Kcal (812 kJ) | ||
| Calories from fat | 131.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.59g | 65% | |
|---|---|---|---|
| Cholesterol | 18.98mg | 18% | |
| Sodium | 198.01mg | 24% | |
| Potassium | 183.45mg | 11% | |
| Total Carbs | 10.75g | 10% | |
| Sugars | 2.14g | 25% | |
| Dietary Fiber | 1.84g | 21% | |
| Protein | 6.45g | 37% | |
| Vitamin C | 7.2mg | 35% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 7% | |
| Calcium | 168.3mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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