Directions:
- Saute onion in butter until soft, add red pepper, cream cheese, 1/2 cup jack and salt/pepper.
- Set aside.
- Heat oil in pan and dip each tortilla each side for a few seconds until limp.
- Spoon 1/3 cup of the filling down the center and roll to enclose.
- Set in sprayed 9x13 baking pan seam side down.
- (you can cover and refrigerate at this point-bring to room temp before baking) Spoon cream and remaining cheese over enchiladas and bake uncovered for 20 minutes.
- Garnish with coriander and lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.92 Kcal (3437 kJ) | ||
| Calories from fat | 468.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.08g | 80% | |
|---|---|---|---|
| Cholesterol | 132.86mg | 44% | |
| Sodium | 1185.14mg | 49% | |
| Potassium | 439.35mg | 9% | |
| Total Carbs | 50.66g | 17% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 37.73g | 75% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 2.7mg | 15% | |
| Calcium | 656mg | 66% | |
| Amount Per 100 g | |||
| Calories | 291.11 Kcal (1219 kJ) | ||
| Calories from fat | 166.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.47g | 80% | |
|---|---|---|---|
| Cholesterol | 47.11mg | 44% | |
| Sodium | 420.26mg | 49% | |
| Potassium | 155.8mg | 9% | |
| Total Carbs | 17.96g | 17% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 13.38g | 75% | |
| Vitamin C | 6.3mg | 30% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 1mg | 15% | |
| Calcium | 232.6mg | 66% | |
* 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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