Dip container of frozen mix in hot water just to loosen. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 350. Rinse green and red chilies to remove seeds (the seeds are very hot). Cut chilies into small pieces. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese. Sprinkle with remaining corn chips. Bake uncovered until casserole is bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If you prefer a milder flavor, you can substitute 1 can (2 ounces) sliced pimiento, drained, for the red chilies.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 379 (59%)|
|Amt Per Serving||% DV|
|Total Fat 42.1g||56 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 44.5mg||14 %|
|Sodium 276mg||10 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 48.8g||14 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 45.1g|
|Protein 16.1g||23 %|
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Calories per serving: 639
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