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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees,. | 2. Brown ground been with onion in a skillet, drain well. | 3. In a separate skillet, fry tortillas, one at a time in 1/4 inch of hot oil. Fry 10 seconds on each side. Drain on paper towels. | 4. Spoon meat mixture into center of each fried tortilla and roll up. Place seam side down in a 9 x 13 baking dish. | 5. Combine remaining ingredients in a medium saucepan, except Cheddar Cheese. **( I usually start by adding only 1/2 of the can of the evaporated milk and then add more as needed to reach desired consistency.) | 6. Cook over medium heat until American cheese is melted. Pour evenly over the enchiladas. Sprinkle with Cheddar cheese. | 7. Bake at 350 degrees for 20 to 30 minutes or until bubbly and Cheddar cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
flour tortilla	8 -10			-	-	-	-
vegetable oil				-	-	-	-
cream chicken soup	1	can		204.4978	27.7373	6.6927	7.5106
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
cheese	1	package		-	-	-	-
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
ranch dressing mix	1	package		-	-	-	-
garlic salt	1	teaspoon		-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.