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In large mixing bowl, stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Set aside. Wrap tortillas in towel. Micro-cook on high heat until pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12 by 8 by 2 inch dish, place rolls, seam over rolls. Pour enchilada sauce over rolls. Micro-cook on high heat until heated throughout. Cover enchilada with cheddar cheese. Micro-cook until cheese is almost melted. Serve warm with sour cream and green onions. Approximately 13 minutes. Per serving (excluding unknown items): 1806 Calories; 139g Fat (69% calories from fat); 115g Protein; 25g Carbohydrate; 648mg Cholesterol; 1862 mg Sodium By Patty
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|Serving Size: 1 Serving (1332g)|
|Recipe Makes: 1|
|Calories from Fat: 1397 (55%)|
|Amt Per Serving||% DV|
|Total Fat 155.2g||207 %|
|Saturated Fat 93.9g||469 %|
|Monounsaturated Fat 45g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 689.4mg||212 %|
|Sodium 5158.3mg||178 %|
|Potassium 1423.9mg||37 %|
|Total Carbohydrate 129.9g||38 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 113.4g|
|Protein 157g||224 %|
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Calories per serving: 2528
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