Firehouse Enchiladas  Firehouse Enchiladas 3450 firehouse enchiladas

Firehouse Enchiladas

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recipe image  Firehouse Enchiladas 0b9c382830963cb1a75565b10251509d l



Instructions Checklist
  • Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in sizzling oil over medium warmth about 3 minutes or until relaxed. Creep in flour, chili powder, cumin and salt. Cook and hasten 1 minute. Creep in tomato sauce and the water. Cook and hasten until thickened and bubbly; lower warmth. Simmer, uncovered, 5 minutes, stirring in most cases. Safe from warmth.


  • In the meantime, in a immense skillet cook floor red meat until meat is brown, the exercise of a wood spoon to destroy up meat as it cooks. Drain neatly; return meat to skillet. Creep in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.

  • Spoon 1/2 cup of the sauce into the backside of a 3-quart rectangular baking dish; suppose apart. Wrap tortillas in microwave-great paper towels. Microwave on 100% energy (excessive) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto every tortilla; roll up. Position filled tortillas, seam sides down, in the ready baking dish. Creep any final meat mixture into the final sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the final 1/2 cup cheese.

  • Bake, uncovered, about 20 minutes or until bubbly. Drizzle with sizzling pepper sauce and sprinkle with inexperienced onions sooner than serving.

Weight loss program Facts

Serving Size:

2 enchiladas every

Per Serving:

363 energy; protein 32.3g; carbohydrates 32g; dietary fiber 6.3g; sugars 5.5g; elephantine 11.7g; saturated elephantine 4.6g; cholesterol 76.9mg; vitamin a iu 830.7IU; vitamin c 7.3mg; folate 25.3mcg; calcium 175.8mg; iron 3.7mg; magnesium 76.3mg; potassium 714.8mg; sodium 474.8mg.


4 lean protein, 2 starch, 1/2 elephantine

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