Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
23
High
Nutrition per serving
Calories876.2 kcal (44%)
Total Fat48.2 g (69%)
Carbs74.7 g (29%)
Sugars4.3 g (5%)
Protein39.7 g (79%)
Sodium2191.8 mg (110%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 ½ cupsenchilada sauce
divided
1 tablespoonolive oil
8 ouncesground beef
1 x 4.5 ouncediced green chiles
can
kosher salt
to taste
freshly ground black pepper
to taste
0.5 Cupcanned corn kernels
drained
½ cupcanned black beans
drained and rinsed
1.25 CupsMonterey Jack cheese
divided
1 ¼ cupsshredded cheddar cheese
divided
12flour tortillas
6-inch, warmed
2 tablespoonsfresh cilantro leaves
chopped
1avocado
halved, seeded, peeled and diced
1roma tomato
diced
Instructions
Step 1
Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
Step 2
Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Step 3
In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
Step 4
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
Step 5
Place into oven and bake until bubbly, about 20 minutes.
Step 6
Serve immediately, garnished with cilantro, avocado and tomato, if desired.
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