El Chico Cheese Enchiladas

Copy Kat

Ready in: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Vegetarian
Dairy Free
Very Popular

Ingredients

  • 3/4 pound shredded American cheese
    Cheese
  • 1/2 cup chili powder
    Spices and Seasonings
  • 12 corn tortillas
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 2 tablespoons flour
    Baking
  • oil for heating corn tortillas
    Oil, Vinegar, Salad Dressing
  • chopped white onions optional
    Produce
  • 1/2 cup paprika
    Spices and Seasonings
  • 1 teaspoon salt
    Spices and Seasonings
  • 2 tablespoons vegetable oil
    Oil, Vinegar, Salad Dressing
  • 1 Quart of water
    Beverages

Steps

  • In a medium sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
  • Add in salt, chili powder, and paprika. Stir to combine, begin to add in water, begin with 1/4 of the water. When the sauce becomes thick add in the next quarter of water, and repeat until the sauce is complete.Preheat oven to 350 degrees.
  • Heat corn tortillas in either the microwave by sprinkling a little water on the tortillas and wrapping them in a clean dish towel, or heat them in a small skillet with a little vegetable oil.To assemble the enchiladas, spread a little sauce in the bottom of the dish.
  • Place 1 1/2 tablespoons of cheese in the center of the corn tortilla and roll.
  • Place the rolled tortilla in the baking dish. Fill the pan with your enchiladas and then top with the sauce.
  • Heat for about 15 minutes or until the cheese melts. Some people like to add some chopped white onion on top.

Nutrition

  • Calories: 544.2  cal  (27.21%)
  • Fat: 39.41  g  (60.64%)
  • Saturated Fat: 15.53  g  (97.05%)
  • Carbohydrates: 37.22  g  (12.41%)
  • Sugar: 5.01  g  (5.57%)
  • Cholesterol: 56.7  mg  (18.9%)
  • Sodium: 1367.09  mg  (59.44%)
  • Protein: 15.38  g  (30.76%)
  • Vitamin A: 4973.28  IU  (99.47%)
  • Calcium: 668.63  mg  (66.86%)
  • Phosphorus: 573.66  mg  (57.37%)
  • Vitamin E: 5.86  mg  (39.04%)
  • Fiber: 7.42  g  (29.69%)
  • Selenium: 16.32  µg  (23.31%)
  • Manganese: 0.43  mg  (21.25%)
  • Vitamin B6: 0.4  mg  (20.22%)
  • Vitamin K: 20.07  µg  (19.12%)
  • Magnesium: 74.31  mg  (18.58%)
  • Vitamin B2: 0.3  mg  (17.91%)
  • Iron: 3.14  mg  (17.42%)
  • Zinc: 2.6  mg  (17.3%)
  • Vitamin B12: 0.85  µg  (14.17%)
  • Potassium: 459.98  mg  (13.14%)
  • Copper: 0.2  mg  (9.81%)
  • Vitamin B3: 1.94  mg  (9.7%)
  • Vitamin B1: 0.13  mg  (8.8%)
  • Folate: 26.57  µg  (6.64%)
  • Vitamin B5: 0.59  mg  (5.9%)
  • Vitamin C: 4.15  mg  (5.03%)
  • Vitamin D: 0.34  µg  (2.27%)

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