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    You are in: Home / Recipes / Enchilada Casserole Recipe
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    Enchilada Casserole

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    1 Total Reviews

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    • on September 17, 2007

      I really enjoyed the Enchilada Casserole. I made it exactly as written, except that I cut the recipe in half and made it in an 8 x 8 square glass dish. The spices were perfect. I think the next time I make this I am going to try it with shredded chicken. I also might try layering the ingredients in the dish instead of rolling them up in the corn tortillas. Everything came out perfect and it was delicious. I forgot to sprinkle it with the green onions for the pictures, but did add them before eating. I also put light sour cream on top and had it with sweet corn cakes and coconut pudding. This will definitely become a regular for me. Thanks for another great recipe, MK Lady.

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    Nutritional Facts for Enchilada Casserole

    Serving Size: 1 (437 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 642.3
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 17.9 g
    Cholesterol 127.7 mg
    Sodium 1179.4 mg
    Total Carbohydrate 39.4 g
    Dietary Fiber 6.4 g
    Sugars 9.0 g
    Protein 40.7 g


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