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Big Beefy Enchilladas
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Nutrition Facts
Serving Size 233 g
(Approx. 10 Servings)
Amount Per Serving
Calories 210 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 650 mg 27%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 21 g
Vitamin A 4% • Iron 4%
Vitamin C 8% • Calcium 15%
*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.
Big Beefy Enchilladas
Rate and Review | Read Reviews (2)
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

15 Oz H-E-B Fully Cooked Beef Pot Roast
1/2 cup(s) H-E-B Medium Pico de Gallo
10 H-E-B Yellow Corn Tortillas
30 Oz Hill Country Fare Medium Enchilada Sauce
4 Oz Hatch Mild Diced Green Chiles
11 Oz H-E-B Fully Cooked Ground Beef
2 cup(s) H-E-B 2% Shredded Mexican Blended Cheese
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Instructions

1
Heat oven at 400°F.
2
Break apart shredded beef pot roast in large bowl, toss with pico de gallo, set aside.
3
Microwave tortillas for 5-10 seconds to soften.
4
Fill each tortilla with beef mixture, roll up and place in a non-stick baking pan.
5
Mix enchilada sauce, diced chiles, and ground beef in a bowl.
6
Pour sauce over enchiladas.
7
Sprinkle evenly with shredded cheese.
8
Bake for 15-20 minutes, until heated through and cheese is melted.

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