Directions:
- In a stock pot, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, two cans of enchilada sauce and 1 cup salsa; set aside.
- In a small skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
- Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four greased 13-in. x 9-in. baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives.
- Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 28 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.66 Kcal (853 kJ) | ||
| Calories from fat | 63.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 53.04mg | 18% | |
| Sodium | 160.59mg | 7% | |
| Potassium | 438.45mg | 9% | |
| Total Carbs | 19.4g | 6% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 18.45g | 37% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.68 Kcal (459 kJ) | ||
| Calories from fat | 34.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 11% | |
|---|---|---|---|
| Cholesterol | 28.57mg | 18% | |
| Sodium | 86.48mg | 7% | |
| Potassium | 236.12mg | 9% | |
| Total Carbs | 10.45g | 6% | |
| Sugars | 1.9g | 14% | |
| Dietary Fiber | 1.78g | 13% | |
| Protein | 9.93g | 37% | |
| Vitamin C | 4.2mg | 13% | |
| Iron | 1mg | 10% | |
| Calcium | 25.1mg | 5% | |
* 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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