Chili Stuffed Enchiladas

1. Preheat oven to 350°F.

2. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.

3. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.

4. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan.

5. Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas.

6. Warm queso slightly then drizzle lightly over tortillas.

7. Finish by topping with shredded cheese.

8. Bake at 350F for 30 minutes, until sauce is bubbly.

9. Serve with a dollop of sour cream, if desired.

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Nutrient	Quantity
Total fats	3.9958 g
Protein	11.1092 g
Carbohydrates	59.1374 g
Energy	282.0582 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.128 g
Water	707.06 g
Aspartic acid	1.287 g
Calcium, Ca	104.8136 mg
Lutein + zeaxanthin	3612.8997 g
Fiber, total dietary	8.451 g
Fatty acids, total saturated 22:0	0.0068 g
Carotene, beta	4251.002 g
Niacin	5.595 mg
Vitamin A, RAE	387.9698 g
Fatty acids, total trans-polyenoic	0.0068 g
Arginine	0.432 g
Riboflavin	0.5921 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0987 g
Fatty acids, total saturated 20:1	0.0102 g
Glutamic acid	1.188 g
Sodium, Na	1892.3607 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0034 g
Total lipid (fat)	3.9958 g
Manganese, Mn	1.2264 mg
Fructose	2.7556 g
Proline	0.3915 g
Fatty acids, total saturated 16:0	0.2954 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8267 g
Sucrose	1.4628 g
Choline, total	53.0117 mg
Sugars, total	29.1755 g
Serine	0.36 g
Fatty acids, total saturated 10:0	0.0102 g
Fatty acids, total saturated 18:0	0.1122 g
Vitamin B-6	1.4517 mg
Selenium, Se	3.6108 g
Ash	8.8915 g
Fatty acids, total saturated 18:1 undifferentiated	0.2672 g
Pantothenic acid	0.5535 mg
Phenylalanine	0.279 g
Copper, Cu	0.8885 mg
Thiamin	0.5411 mg
Methionine	0.108 g
Iron, Fe	7.6793 mg
Carbohydrate, by difference	59.1374 g
Phosphorus, P	244.4213 mg
Folate, total	120.5097 g
Tocopherol, gamma	1.3608 mg
Lycopene	3381.5275 g
Alanine	0.369 g
Valine	0.378 g
Fatty acids, total saturated 18:2 undifferentiated	1.3015 g
Glycine	0.333 g
Carotene, alpha	355.2435 g
Glucose (dextrose)	2.0071 g
Fatty acids, total saturated 14:0	0.0215 g
Zinc, Zn	1.6562 mg
Isoleucine	0.2925 g
Tocopherol, delta	0.4082 mg
Fatty acids, total polyunsaturated	1.4294 g
Leucine	0.4725 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0068 g
Vitamin A, IU	7744.6903 IU
Folate, DFE	120.5097 g
Tryptophan	0.117 g
Vitamin C, total ascorbic acid	1092.2706 mg
Fatty acids, total polyunsaturated 16:1 c	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.2143 g
Fatty acids, total saturated 20:0	0.0068 g
Tocotrienol, beta	0.4763 mg
Starch	7.2121 g
Tyrosine	0.189 g
Vitamin K (phylloquinone)	73.8754 g
Fatty acids, total saturated	0.4721 g
Histidine	0.1845 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0068 g
Fatty acids, total monounsaturated	0.2808 g
Threonine	0.333 g
Folate, food	120.5097 g
Fatty acids, total polyunsaturated 24:0	0.0068 g
Cryptoxanthin, beta	435.9202 g
Vitamin E (alpha-tocopherol)	5.4864 mg
Fatty acids, total trans	0.0102 g
Magnesium, Mg	132.9116 mg
Lysine	0.4005 g
Potassium, K	1873.5958 mg
Cystine	0.171 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	0	0	0	0
Flour Tortilla	8	0	0	0
enchilada sauce	12 ounces	102.0582	16.5674	3.0958
chili	3 cups	180	42.57	0.9
queso sauce	0.5 cup	0	0	0
four cheese mexican	1 cup	0	0	0