Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 oz can red kidney beans, drained, rinsed
- 1 tsp chili powder
- 1/4 tsp each cumin
- 1/4 tsp salt
- 2 1/2 cups shredded pepper Jack cheese
- 10 oz can hot enchilada sauce
- 10 oz can mild enchilada sauce
- 8 flour tortillas
Directions
Heat oven to 375 degrees.
Mix beans, chili powder, cumin and salt in bowl. Slightly mash beans, stir to combine. #Add 1 1/2 cups cheese.
Mix 2 cans enchilada sauce in bowl. Stir 1 cup into bean mixture.
Spread 1/4 cup sauce mixture in baking dish.
Brush one side of tortilla with sauce. Spoon 1/4 cup bean mixture in center on sauced side, roll up, place seam side down in dish.
Repeat with remaining tortillas and bean mixture.
Pour remaining enchilada sauce over top to cover. Top with remaining cheese.
Bake 15 min.
Serve with Sour Cream or Salsa
Makes 8 enchiladas