Penn Herb Wellness Guide
Enchiladas
A meatless, saucy tray of cheesy goodness.
Ingredients
- 6 corn tortillas
- 1/2 cup vegetable oil for frying
- 3 cups canned red enchilada sauce
- 1 cup grated Monterey Jack cheese
- 1 onion, chopped
- 8 lettuce leaves, chopped
- 4 cherry tomatoes, cut in half
Directions
- Place heavy-bottomed skillet over medium heat and fill shallowly with oil.
- Lightly fry the tortillas and drain on paper towels.
- Preheat oven to 350F.
- Butter a large, shallow ovenproof dish.
- Dip each tortilla in enchilada sauce and place grated cheese and onion down the center.
- Roll and place in ovenproof dish. Repeat with each tortilla.
- Top all tortillas with more enchilada sauce and cheese.
- Bake until sauce begins to bubble and cheese melts.
- Garnish with lettuce and tomatoes before serving.
Nutrition Facts
Calories 513
Calories from Fat 335 (65%)
(57%)Total Fat 37g
(38%)Saturated Fat 8g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
(8%)Cholesterol 25mg
(59%)Sodium 1418mg
(6%)Potassium 214mg
Total Carbohydrate 35g
(12%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(20%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.