Cheese And Onion Enchiladas

1. Preheat oven to 350 degrees.

2. Grease 1 1/2 quart baking dish.

3. In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.

4. Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.

5. Dip each tortilla into sauce; place on plate.

6. Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.

7. Top with remaining sauce and cheese.

8. Bake until hot 20-25 minutes.

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Nutrient	Quantity
Total fats	27.4768 g
Protein	15.4955 g
Carbohydrates	42.5493 g
Energy	439.2915 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8633 g
Water	535.6876 g
Aspartic acid	1.842 g
Calcium, Ca	136.1881 mg
Lutein + zeaxanthin	28.5525 g
Fiber, total dietary	6.3572 g
Fatty acids, total saturated 22:0	0.0011 g
Fatty acids, total trans-polyenoic 13:0	0.0005 g
Carotene, beta	361.393 g
Niacin	8.6853 mg
Vitamin A, RAE	245.4958 g
Arginine	0.9765 g
Riboflavin	0.799 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0136 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	2.2902 g
Sodium, Na	88.0455 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5721 g
Total lipid (fat)	27.4768 g
Manganese, Mn	0.9743 mg
Fructose	4.2205 g
Proline	0.5454 g
Fatty acids, total saturated 16:0	7.0207 g
Fatty acids, total saturated 8:0	0.2847 g
Sucrose	3.188 g
Choline, total	26.7369 mg
Sugars, total	13.734 g
Serine	0.6952 g
Fatty acids, total saturated 10:0	0.639 g
Fatty acids, total saturated 18:0	3.1344 g
Vitamin B-6	0.6664 mg
Selenium, Se	3.6908 g
Ash	2.7779 g
Fatty acids, total saturated 18:1 undifferentiated	6.6226 g
Pantothenic acid	1.434 mg
Phenylalanine	0.6781 g
Copper, Cu	0.5872 mg
Betaine	0.4237 mg
Thiamin	1.1742 mg
Retinol	210.944 g
Methionine	0.1328 g
Iron, Fe	3.4408 mg
Carbohydrate, by difference	42.5493 g
Phosphorus, P	202.452 mg
Folate, total	225.3106 g
Tocopherol, gamma	0.1912 mg
Fatty acids, total saturated 4:0	0.8259 g
Lycopene	0.4253 g
Alanine	0.5614 g
Cholesterol	65.536 mg
Valine	0.6818 g
Fatty acids, total saturated 18:2 undifferentiated	1.067 g
Glycine	0.4935 g
Carotene, alpha	42.4225 g
Glucose (dextrose)	6.3568 g
Fatty acids, total saturated 14:0	2.5779 g
Zinc, Zn	1.7505 mg
Isoleucine	0.5724 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.7178 g
Fatty acids, total polyunsaturated	1.9304 g
Tocotrienol, gamma	0.0577 mg
Leucine	0.9367 g
Tocotrienol, alpha	0.1908 mg
Vitamin A, IU	1406.4987 IU
Folate, DFE	225.3106 g
Tryptophan	0.1696 g
Vitamin C, total ascorbic acid	130.4643 mg
Phytosterols	50.6958 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0667 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.4893 g
Tyrosine	0.4509 g
Vitamin B-12	0.0026 g
Vitamin K (phylloquinone)	8.7305 g
Fatty acids, total saturated	16.2432 g
Histidine	0.3766 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	7.5732 g
Threonine	0.5631 g
Folate, food	225.3106 g
Fatty acids, total polyunsaturated 17:0	0.0003 g
Cryptoxanthin, beta	70.7075 g
Vitamin E (alpha-tocopherol)	1.6444 mg
Magnesium, Mg	94.2983 mg
Lysine	0.7995 g
Potassium, K	1030.1296 mg
Cystine	0.1502 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Oil	2 tablespoons	224.256	0	25.4669
Onion	2	128	29.888	0.32
Cheddar cheese	2 cups	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Tomato Sauce	1 can	0	0	0
chili powder	0.75 teaspoon	5.7105	1.0064	0.2892
bean	1 can	80	11.3103	1.3793
corn tortilla	8	0	0	0