Mexican Enchiladas

Ingredients

• ½ cups FOR THE SAUCE:
• 1 whole Vegetable Shortening OR Margarine
• 2 teaspoons Small Onion, Diced
• ½ cups Minced Garlic
• 2 Tablespoons Flour
• ½ packages Chili Powder
• 6 cups Enchilada Seasoning Mix Packet, 1 Ounce Packet
• 1 Tablespoon Water
• 1 can Garlic Salt
• 1 teaspoon Tomato Sauce, 384 Ml Can
• ¼ cups Oregano
• 2 pounds Hot Sauce, Optional
• 1 whole FOR THE FILLING:
• ½ teaspoons Ground Beef
• 2 cups Small Onion Chopped
• 36 whole Each, Salt And Pepper
• 4 cups Chopped Spinach, Optional

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Vegetable	1 tbsp (14g)	120
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Spinach	1 cup raw (30g)	7
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Sauce	not in our table	0
Enchilada	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.