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    You are in: Home / Recipes / Enchiliada Bake Recipe
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    Enchiliada Bake

    Enchiliada Bake. Photo by sweetina

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    sweetina's Note:

    This is an easy and tastey dinner that I came up with one day when I was bored with making the same things all the time, just kinda made it up as I went... My family and friends all love it!

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet. Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce. Cover. Let the meat sit and simmer and soak up the flavors. I let mine sit for an hour, you can go longer or shorter depending on how much time you have, if less time use less enchilada sauce.
    2. 2
      Rinse beans and mix them into the meat mixture as well as a handful of cheese.
    3. 3
      In a 13x9 casserole dish, pour some enchilada sauce on bottom of casserole dish and put a layer of tortillas, then put the meat and bean mix on top, then more sauce, then tortillas, then meat mix again -- Then for your final layer, lay tortillas, sauce, and a good layer of cheese. Then put your sliced olives and green onions on top of the cheese.
    4. 4
      Bake in the oven at 375 for about a half hour, give or take a few minutes. When the cheese is all melted and bubbly it is ready.
    5. 5
      Let cool for 5 minutes and dish up some plates! I like to top it off with a dollop of sour cream!

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    Nutritional Facts for Enchiliada Bake

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.2
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.7 g
    Cholesterol 46.4 mg
    Sodium 4755.8 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 14.7 g
    Sugars 28.3 g
    Protein 28.7 g

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