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    You are in: Home / Recipes / New Mexico Enchilada Casserola Recipe
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    New Mexico Enchilada Casserola

    Average Rating:

    2 Total Reviews

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    • on September 19, 2008

      This is yummy, and a good use of green chile in my book. I, too, would increase the garlic and veggies; as it is I used one onion and a very small bell pepper that needed to be used. I used about a bag and a half of cheese (3/4 lb, I believe?) and it was plenty for our tastes. I also used 1/2 c sour cream instead of one of the cans of soup to reduce sodium, and it worked fine. The instructions didn't indicate whether or not to drain the tomatoes, and since I omitted one of the soups I did not. I would love to to try this with cooked chicken breast, as I associate chicken with creamy enchiladas. Thanks for a keeper, I know I'll be back to revisit this one. Made for Healthy Choices 2008.

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    • on January 29, 2005

      Very tasty! I added two cloves of garlic and next time would add more onion. I ended up with incomplete layers since I ran out of meat before I ran out of soups and cheese. Ended up using about 1 1/4 pounds of cheese and that was plenty of cheese for us. Made the two 8X8 pans and did freeze one. The pans were close to overflowing. Thank you for sharing this. I will definitely make it again!

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    Nutritional Facts for New Mexico Enchilada Casserola

    Serving Size: 1 (367 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 487.5
     
    Calories from Fat 272
    55%
    Total Fat 30.3 g
    46%
    Saturated Fat 16.3 g
    81%
    Cholesterol 78.3 mg
    26%
    Sodium 1081.0 mg
    45%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.9 g
    23%
    Protein 26.2 g
    52%

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