Mix first five ingredients together. Add 2 tablespoons enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 F. for 35-40 minutes. Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Enchilada (262g)|
|Recipe Makes: 10 Enchilada|
|Calories from Fat: 122 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 23.6mg||7 %|
|Sodium 485.3mg||17 %|
|Potassium 409.3mg||11 %|
|Total Carbohydrate 88.8g||26 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 76.1g|
|Protein 18.3g||26 %|
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Calories per serving: 533
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