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These were super awesome! I did make a few changes, but I don't think they really changed the personality of the dish. We're gluten free, so I used corn tortillas and used leftover refried beans instead of canned beans. As you can see in my photo, we garnished with a roughly chopped bunch of cilantro, about 1/2 cup of cheese and 2 large heirloom tomatoes, chopped roughly. YUM!!!

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Kristi Waterworth September 07, 2008
Ground Beef Enchiladas With Red Sauce