Directions:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
- Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
- Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
- * To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1387.82 Kcal (5811 kJ) | ||
| Calories from fat | 660.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.41g | 113% | |
|---|---|---|---|
| Cholesterol | 254.99mg | 85% | |
| Sodium | 1492.45mg | 62% | |
| Potassium | 1201mg | 26% | |
| Total Carbs | 94.84g | 32% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 86.46g | 173% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 11.2mg | 62% | |
| Calcium | 616.4mg | 62% | |
| Amount Per 100 g | |||
| Calories | 243.81 Kcal (1021 kJ) | ||
| Calories from fat | 116.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 113% | |
|---|---|---|---|
| Cholesterol | 44.8mg | 85% | |
| Sodium | 262.2mg | 62% | |
| Potassium | 210.99mg | 26% | |
| Total Carbs | 16.66g | 32% | |
| Sugars | 0.46g | 11% | |
| Dietary Fiber | 0.99g | 22% | |
| Protein | 15.19g | 173% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 2mg | 62% | |
| Calcium | 108.3mg | 62% | |
* 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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