Tastes Better From Scratch · by Lauren Allen★ 5.0 (194)
Cheese Enchiladas
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 51%
CARBS 31G24% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER3G TOTAL SUGAR
FAT 35G59% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas stuffed with cheese and topped with red enchilada sauce, then baked. Served with cabbage and cotija cheese. A classic Mexican comfort dish ready in 30 minutes.
mainmexican🍳 skillet🔥 oven🥧 baking dishgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 12-14 white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce
- 1 cup cabbage (, thinly shredded)
- 1 roma tomato (, diced)
- 1/4 cup Cotija cheese (, crumbled, for topping (optional))
- sour cream (, for topping)
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 51%
CARBS 31G24% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER3G TOTAL SUGAR
FAT 35G59% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1159mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 729mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.