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    You are in: Home / Recipes / Karen's Enchilada Casserole Recipe
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    Karen's Enchilada Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 21, 2002

      This is a great and easy to make recipe. It was a little too spicy for my 12 year old. We may try the mild rotel tomatoes next time. For adults, the regular rotel works fine.

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    • on October 02, 2003

      I froze this recipe, dividing it into two 8x8 pans. It turned out pretty good. The only change I'd make is to use a lot more cheese- I added another cup or so to the top when baking.

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    • on April 28, 2005

      This is easy as can be. It is great when you do not want to cook. I served it with a bit of sour cream and diced tomatoes. I sure was pleased how fast and easy and tasty it was. Thank You...Hugs

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    • on January 12, 2005

      Wonderful.Followed the recipe except I add sliced black olives.Served it with shredded lettuce and sour cream.Big Hit in this house.Thanks for a great recipe.

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    • on June 03, 2003

      Super easy to make. Found that the flour tortillas almost made it a little too chewy. Maybe next time I would use less and toast them a little first to make them crunchier as opposed to doughy. Tasty though, will try again. Thanks Mysterygirl. Tweeky.

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    Nutritional Facts for Karen's Enchilada Casserole

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 800.1
     
    Calories from Fat 357
    44%
    Total Fat 39.7 g
    61%
    Saturated Fat 16.0 g
    80%
    Cholesterol 112.8 mg
    37%
    Sodium 1903.9 mg
    79%
    Total Carbohydrate 68.6 g
    22%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.7 g
    11%
    Protein 40.1 g
    80%

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