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Nutrition Facts
Serving Size 358 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 13 g 65%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 1330 mg 55%
Total Carbohydrate 33 g 11%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 27 g
Vitamin A 45% • Iron 15%
Vitamin C 6% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scratch Made Beef Enchiladas

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

32 Oz beef broth
3 dried New Mexico chiles
1 yellow onion(s), diced
4 garlic cloves
1 1/2 Lb H-E-B Ground Beef 80/20
1 Tsp ground cumin
1 Tbsp Knorr Chicken Flavor Bouillon
1/2 cup(s) oil, for frying
12 corn tortillas
2 cup(s) H-E-B Restaurant Style 50/50 Blend Cheese, divided use
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Instructions

1
Preheat oven to 375°F.
2
In a medium saucepan, bring broth to a boil then add chiles, diced onions and garlic. Cook until tender, about 25 minutes. Puree in a blender and set aside.
3
Meanwhile, place a medium non-stick skillet over medium-high heat. Add beef, break apart with a fork, and cook until well browned. Remove from pan and set aside.
4
Return pan to heat, carefully pour in pureed sauce and season with cumin and chicken bouillon. Stir to combine, bring to a simmer then reduce heat.
5
Add oil to a large pan and bring to medium-high heat. One at a time, heat tortillas in oil until soft, about 10 seconds. Set aside on paper towels to absorb some of the excess oil.
6
To assemble enchiladas, place a heaping tablespoon of meat and a generous sprinkle of cheese down the center of a tortilla. Fold one side of tortilla over filling and roll up tightly. Place seam-side down in a 9x13-inch baking dish. Repeat.
7
Cover enchiladas with sauce and remaining cheese. Bake 15 to 20 minutes until bubbly and cheese is melted.
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