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    You are in: Home / Recipes / Grilled Vegetable Enchiladas Recipe
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    Grilled Vegetable Enchiladas

    Average Rating:

    1 Total Reviews

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    • on June 19, 2007

      I have been wanting to try this for a long time. I am giving this a 4 because the hubby loved it and I thought it was ok. I think there needs to be some adjustments, but will work very well with them. It's a great idea for throwing more veggies in our diets. I would grill the veggies over coals and chop them roughly after grilling. I would use canned green enchilada sauce instead of the sauce in the recipe (it was too time consuming and too watery -- the tortillas turned out mushy and not like a "casserole"). I would like to up the poblano to one more. I would really like to work with this recipe and try out these changes and let you know if it worked out. I also used sweet frozen corn and only one red bell pepper. Thanks for the addition to our dinners!

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    Nutritional Facts for Grilled Vegetable Enchiladas

    Serving Size: 1 (654 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.8
     
    Calories from Fat 155
    31%
    Total Fat 17.2 g
    26%
    Saturated Fat 5.2 g
    26%
    Cholesterol 16.7 mg
    5%
    Sodium 557.5 mg
    23%
    Total Carbohydrate 75.2 g
    25%
    Dietary Fiber 16.7 g
    66%
    Sugars 11.3 g
    45%
    Protein 17.7 g
    35%

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