Rollup cheese slices in tortillas, and place in baking pan.
Brown Margarine and flour in a frying pan, the gradually add water and milk. Let mixture come to a boil then reduce heat and cook until thick (about 5 minutes) stirring occasionally.
Add salt, pepper, and chili powder.
Remove from heat and stir-in remaining cheddar cheese, and sour cream.
Pour mixture over the enchiladas and bake at 350 degrees for 20 minutes.
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|Serving Size: 1 recipe (485g)|
|Recipe Makes: 4|
|Calories from Fat: 1325 (82%)|
|Amt Per Serving||% DV|
|Total Fat 147.3g||196 %|
|Saturated Fat 61.3g||307 %|
|Monounsaturated Fat 54.2g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 233.2mg||72 %|
|Sodium 1778.3mg||61 %|
|Potassium 588.5mg||15 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 33.2g|
|Protein 42.2g||60 %|
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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: 1616
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