Nutritional Info

Nutrition Facts

Serving Size 1 (599g)

Calories 1279
Calories from Fat 396 (31%)
Amount Per Serving %DIV
Total Fat 44g 68%
Saturated Fat 23.1g 116%
Monounsaturated Fat 16.8g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 192.3mg 64%
Sodium 697mg 30%
Potassium 1309.8mg 28%
Total Carbohydrate 149.5g 50%
Dietary Fiber 25g 100%
Sugars 3g
Protein 62.4g 125%

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Recipe Description
Less hassle than making traditional enchiladas but with the same great flavor!
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  lean ground beef
1   medium onion, diced
2 Tablespoon(T)  butter
1/2 Teaspoon(t)  garlic salt
1/2 Teaspoon(t)  pepper
2 Tablespoon(T)  chili powder
16 Ounce(oz)  tomato sauce
1 Can(cn)  olives, sliced
6   medium flour tortillas
1 1/2 Cup(c)  cheddar cheese, grated
2/3 Cup(c)  water
1   green onions, sliced and cilantro for garnish
1 Pint(pt)  sour cream


Preheat OVen 400 degrees.

Brown the meat, drain if needed; set aside.

Saute onions in the butter until they turn yellow. Add garlic salt, pepper and chili powder; stir well. Stir in tomato sauce, olives and meat.

Grease a 9x13" pan. Slice tortillas into 1" wide strips. Start by layering 1/3 of the tortilla strips, then 1/3 of the meat, the 1/3 of the cheese.

Repeat layers until the last cheese layer. Before putting last cheese layer on, spread sour cream over all. Then place the remaining cheese.

Add water by pouring around the edge. Cover with foil, crimp around the edges of pan. Bake at 400 degrees for 30 minutes.

Remove foil and serve by cutting into squares.

Garnish with sliced green onion and chopped cilantro.

Additional notes

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Enchilada Lasagna
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