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    You are in: Home / Mexican / Enchiladas Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Chef Sharon 15's Note:

    Really filling, delicious dish, mild in flavour. I came up with it when I had bought corn tortillas without a definite plan for them and then we had leftover rice from supper the night before. You could use a lb of ground beef instead of chicken, add chopped bacon to the rice mixture, or instead of tomato sauce, pour a can or two of cheese soup over the meal. You can personalize it to your own tastes. 'Hope you enjoy it.

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    Serves: 10-12


    enchila ...

    Units: US | Metric


    1. 1
      Mix all ingredients together except the cream cheese. Place in large skillet or dutch oven to simmer until most ingredients are absorbed. When all is heated through, add cream cheese and heat until melted. Grease a roaster or baking pan, fill tortillas generously with rice mixture. Lay filled tortillas in pan, cover pan with lid or foil, bake for 20 minutes at 350 degrees. Cover over with tomato sauce. Bake for another 20 minutes. Lay cheese over and allow to melt. Serve with sour cream, salsa or whatever suits your fancy.

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    Nutritional Facts for Enchiladas

    Serving Size: 1 (404 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 579.8
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 7.9 g
    Cholesterol 56.3 mg
    Sodium 1105.5 mg
    Total Carbohydrate 84.8 g
    Dietary Fiber 8.5 g
    Sugars 8.6 g
    Protein 25.3 g

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