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    You are in: Home / Recipes / New Mexico-Style Red Chile Enchiladas Recipe
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    New Mexico-Style Red Chile Enchiladas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 07, 2003

      Made this the other night for just myself & my partner,so i used a smaller baking dish & less tortillas,but it still came out pretty darn good,it was fast & simple to prepare on a night when neither of us felt like cooking.Thank you for posting Miss Annie

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    • on February 04, 2013

      These were very good! I used Monterrey Jack cheese. I did find the amount of onion and sauce to be excessive. I used only half the sauce and it was enough. Next time I will cut way back on the onion.

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    • on October 11, 2007

      Exactly right!!!!!!!!Have made this for years,glad to see it posted.Dont really need another enchilada recipe after this one.Thanks.

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    • on September 30, 2006

      I love flat enchiladas, New Mexico style. I like yellow cheese on mine. An important part of it for me and mine, is the runny fried egg on top. A good red chile sauce is a must! Thank you Miss Annie for reminding me that all enchiladas are not rolled and stuffed with meat!.

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    Nutritional Facts for New Mexico-Style Red Chile Enchiladas

    Serving Size: 1 (102 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 168.9
     
    Calories from Fat 18
    11%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 33.6 mg
    1%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 5.0 g
    20%
    Sugars 1.9 g
    7%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    red chili sauce

    white cheese

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