Well, isn't this easy! All the great taste of enchiladas in a skillet meal. Just
add a tossed salad.
1 (17 ounce) package refrigerated fully-cooked beef tips with gravy
corn tortillas (6 to 7-inch diameter), cut into 1-inch pieces
1 1/2 cups shredded
Mexican cheese blend
1 (10 ounce) can enchilada sauce
1 (4 to 4-1/2 ounce)
can chopped green chiles, drained
1/2 cup chopped onion
1 chipotle peppers in
1/4 teaspoon salt
1/2 cup shredded Mexican cheese blend
finely chopped fresh cilantro or parsley
Combine beef tips with gravy, tortillas, 1 1/2 cups cheese, enchilada sauce,
chiles, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil.
Reduce heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened
and flavors are blended, stirring once.
Top with remaining 1/2 cup cheese and cilantro.
Yield: 4 to 6 servings
Nutrition information per serving (1/4 of recipe): 579 calories; 26 g fat
(15 g saturated fat; 3 g monounsaturated fat); 111 mg cholesterol; 2114 mg sodium;
52 g carbohydrate; 8.8 g fiber; 35 g protein; 5.3 mg niacin; 0.6 mg vitamin B6;
3.8 mcg vitamin B12; 3.0 mg iron; 17.2 mcg selenium; 5.1 mg zinc
Nutrition information per serving (1/6 of recipe): 387 calories; 17 g fat
(10 g saturated fat; 2 g monounsaturated fat); 74 mg cholesterol; 1409 mg sodium;
34 g carbohydrate; 5.9 g fiber; 24 g protein; 3.5 mg niacin; 0.4 mg vitamin B6;
2.5 mcg vitamin B12; 2.0 mg iron; 11.5 mcg selenium; 3.4 mg zinc
Recipe and photo credit:
the Texas Beef Council.
Other Southwestern enchilada recipes you may like...