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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 16, 2009

      I made a slightly modified version of this recipe tonight and we really enjoyed it! I heated each tortilla a for a few minutes in oil (which gives them a little crisper texture). I used ground turkey, and made it up as taco meat with ROV Chef's Taco Seasoning and Taco Meat (much better than store-bought, and no MSG). And I did not use green chilies or sour cream. But this was deliciosoooo! We will have this again!

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    • on September 23, 2009

      Simple, quick, all ingredients on hand = just what I was looking for. Tasty. Topped with some sour cream & sprinkled on chopped fresh jalopenos. Only change: 2 layers of each, instead of 3. Filled the 9 x 13 pan to the brim. Used Mexican Enchilada Sauce for the enchilada sauce (also great!).

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    • on August 26, 2009

      Excellent and easy! As with most recipes, I added some garlic and chili powder but nothing substantial to change this recipe. Made it up the night before so all my husband had to do when he got home was turn the oven on and pop it in.

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    • on August 24, 2009

      Oh my! How wonderfully easy and sooooo good! I stuck mine in the microwave to heat and melt in deference to the heat. Out of the 6-8 servings I think we are getting three...cause everyone is having seconds! What an easy meal to make, I need to make another one to keep on hand! THANKS!

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    Nutritional Facts for Karen's Enchilada Casserole

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 659.3
     
    Calories from Fat 390
    59%
    Total Fat 43.3 g
    66%
    Saturated Fat 21.1 g
    105%
    Cholesterol 130.7 mg
    43%
    Sodium 1425.5 mg
    59%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 4.7 g
    19%
    Sugars 3.4 g
    13%
    Protein 36.5 g
    73%

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