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Ingredients
US|METRIC
6 SERVINGS
- 10 oz. queso fresco cheese (pkg., crumbled)
- 8 oz. cheddar cheese (shredded)
- 1/2 cup black olive (sliced)
- 1/2 cup sweet onion (chopped, – for topping)
- 6 1/2 corn tortilla (large, – or homemade)
- 1 enchilada sauce (recipe, see below)
- 4 Tbsp. chili powder (ground, – Penzeys, I like the ground Ancho)
- 1 tsp. sea salt
- 1/2 tsp. oregano (ground, – crushed between fingers)
- 1/2 tsp. cumin (dried)
- 1/4 tsp. cayenne pepper
- 1 pinch ground clove
- 1/2 cup sweet onion (finely minced)
- 3 Tbsp. olive oil (– extra virgin)
- 1 1/2 tsp. cider vinegar
- water (on hand for when needed.)
- 8 oz. tomato puree (or can crushed tomatoes)
- 1 Tbsp. honey
- 4 cloves garlic (finely minced)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1020mg43% |
| Potassium420mg12% |
| Protein16g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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