mexican

Red Chile Beef Enchiladas with Pan Fried Potatoes and Lettuce

This pan-fried dish pairs cooked shredded beef with red enchilada sauce, romaine lettuce, shredded and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

67 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

3 piece (72g) corn tortillas 157 kcal
65g cooked shredded beef 163 kcal
97g red enchilada sauce 87 kcal
21g cheddar cheese, shredded 84 kcal
19g white onion, finely diced 8 kcal
97g gold potato, diced small 75 kcal
8g vegetable oil 71 kcal
38g romaine lettuce, shredded 6 kcal
0.25 tsp (1g) kosher salt 0 kcal

Cooking instructions

red enchilada sauce
Heat oven to 400 F. Warm enchilada sauce in a small pan.
gold potatovegetable oilkosher salt
Heat oil in a skillet over medium-high. Add diced potato and cook until browned and tender, 10-12 minutes; season with salt.
corn tortillascooked shredded beefred enchilada saucewhite onion
Dip tortillas briefly in warm sauce to soften. Fill each with beef and a little onion, roll, and place seam-side down in a small baking dish.
red enchilada saucecheddar cheese
Pour remaining sauce over the enchiladas and sprinkle with cheese. Bake 10 minutes until bubbling.
gold potatoromaine lettuce
Serve with shredded lettuce on the side and spoon any pan potatoes alongside.