Cook the Book: Cheese Enchiladas with Chili Con Carne

Cook the Book: Cheese Enchiladas with Chili Con Carne
17 Ingredients
  • For the Chili Con Carne:
  • 6 dried ancho chiles, stems and seeds removed
  • 1 tablespoon vegetable oil or lard
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound ground beef
  • 2 cups beef broth
  • Salt, black pepper, and cayenne, to taste
  • For the Enchiladas
  • 1 tablespoon vegetable oil or lard
  • 12 corn tortillas
  • 4 cups grated cheddar cheese (16 ounces)
  • 1/2 medium yellow onion, diced
Nutrition
858
43% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

85% 56

Saturated

126% 25

Trans

- 2

Monounsaturated

- 18

Polyunsaturated

- 5

Carbs

18% 53

Carbs (net)

- 42

Fiber

44% 11

Sugars

- 3

Sugars, added

- 0

Protein

85% 42

Cholesterol

45% 136

Sodium

43% 1033

Calcium

88% 880

Magnesium

33% 133

Potassium

35% 1212

Iron

31% 5

Zinc

45% 7

Phosphorus

130% 912

Vitamin A

62% 561

Vitamin C

5% 3

Thiamin (B1)

15% 0

Riboflavin (B2)

75% 1

Niacin (B3)

26% 5

Vitamin B6

67% 1

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

27% 2

Vitamin D

0% 1

Vitamin E

14% 3

Vitamin K

9% 7
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