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
572
29% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

57% 37

Saturated

84% 17

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

12% 35

Carbs (net)

- 28

Fiber

30% 7

Sugars

- 2

Sugars, added

- 0

Protein

56% 28

Cholesterol

30% 91

Sodium

29% 689

Calcium

59% 586

Magnesium

21% 89

Potassium

17% 808

Iron

20% 4

Zinc

41% 4

Phosphorus

87% 608

Vitamin A

42% 374

Vitamin C

2% 2

Thiamin (B1)

12% 0

Riboflavin (B2)

66% 1

Niacin (B3)

21% 3

Vitamin B6

68% 1

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

45% 1

Vitamin D

3% 0

Vitamin E

12% 2

Vitamin K

4% 5
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