Cheesy Enchiladas
Romaine Salad
Ingredients
- 1½ lb ground beef
- 1 (28-oz) can gluten-free mild enchilada sauce
- 18 corn tortillas
- 1 (8-oz) block colby-Jack cheese, shredded
- 1 cup chopped onion
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in enchilada sauce, and cook until thoroughly heated; keep warm.
- Meanwhile, heat tortillas according to package directions. Sprinkle about 2 Tbsp cheese down center of each tortilla. Top each with about 1 Tbsp onion; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Spoon beefy sauce over rolled tortillas, and sprinkle with any remaining cheese. Bake 20 minutes or until hot and bubbly. Top with sour cream and guacamole.
Side Dish Ingredients
- ⅓ cup Ranch dressing
- ¾ tsp chili powder
- 1 head romaine lettuce, chopped
- 2 tomatoes, chopped
Side Dish Instructions
- Stir together dressing and chili powder in a large bowl. Add lettuce and tomatoes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
704
|
75
|
779
|
| Fat (g) | 41 | 5 | 46 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 49 | 6 | 55 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 1112 | 136 | 1248 |
| T. Sugs (g) | 8 | 3 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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