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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #505447's Note:

    A healthier, non-fried version of the Mexican favorite

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    Ingredients:

    Serves: 16

    Yield:

    Enchila ...

    Units: US | Metric

    Directions:

    1. 1
      1. Saute peppers and onion in 2 T oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili powder with meat while cooking. (OR shred cooked chicken breast and add ½ chili powder). Stir in half the onions and peppers; set aside to cool.
    2. 2
      2. Heat 1 T oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions and peppers until it boils.
    3. 3
      3. Preheat oven to 350 degrees. Heat tortillas lightly in skillet or microwave. One at a time, lay a tortilla flat; put some refried beans, grated cheese, and meat mixture in the center, and roll up. Arrange filled tortillas in a 9X13 inch baking dish. Pour tomato sauce over tortillas; sprinkle with remaining cheese. Make half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.

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    Nutritional Facts for Enchilada Casserole

    Serving Size: 1 (197 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 375.4
     
    Calories from Fat 167
    44%
    Total Fat 18.6 g
    28%
    Saturated Fat 7.6 g
    38%
    Cholesterol 43.4 mg
    14%
    Sodium 554.6 mg
    23%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.9 g
    11%
    Protein 18.3 g
    36%

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