Chili Enchilada
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Chili Peppers
2 c
enchilada sauce
2 c
Cheese
8 pieces
tortillas
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a large skillet, cook the chili peppers until they are soft and fragrant.
Step 3
In a baking dish, spread a layer of enchilada sauce.
Step 4
Place a tortilla on top of the sauce and spread a layer of cooked chili peppers on top.
Step 5
Sprinkle a layer of cheese over the chili peppers.
Step 6
Repeat steps 3-5 until all the tortillas, chili peppers, and cheese are used.
Step 7
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Step 8
Serve hot with rice, beans, and guacamole.
Nutrition Facts
Fat:
18 g
(162
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 17.64 kcal | 0.88% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.3528 g | 0.32% |
| Fat | 0.7938 g | 0.57% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 1.323 mg | 0.26% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.764 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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