Try this Linda's Enchilada Casserole recipe, or contribute your own.
Suggest a better descriptionAdd to meat mixture, enchilada sauce , 1 can cream of mushroom soup, and 1 can cream of chicken soup, 1 can chilis, olives. Put a small amount of mix on bottom of pan. Alernate torn corn tortillas with meat mixture and cheese. Bake 325 degree for 1 1/2 hrs in an 8x9 or 9x9 pan.
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Serving Size: 1 Serving (653g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 871 | ||
Calories from Fat: 475 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.7g | 70 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 133.5mg | 41 % | |
Sodium 2075.6mg | 72 % | |
Potassium 702.6mg | 18 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 53.4g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 871
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