Iowa Girl Eats · by Kristin Porter★ 4.9 (15)
Cheese Enchiladas with Red Sauce
NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 46%
CARBS 35G26% OF CAL
6G FIBER3G SUGAR26G OTHER
FAT 34G58% OF CAL
14G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with cheese and baked in a homemade red chile sauce made with tomato paste and spices. A family-friendly vegetarian casserole that's satisfying and flavorful.
mainmexicancasserolebeans🥧 baking dish⚡ microwave🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14-16 corn tortillas (Mi Rancho Thincredible Tortillas recommended)
- 16 oz shredded Mexican cheese blend
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- 3 Tablespoons chili powder (see notes)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
At a glance
PER SERVING · TIME 60M
CAL 26%·PRO 46%
CARBS 35G26% OF CAL
6G FIBER3G SUGAR26G OTHER
FAT 34G58% OF CAL
14G SAT20G 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
- 30m
- Cook
- 30m
- Sodium
- 1109mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 569mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.