Try this Fiesta Enchiladas recipe, or contribute your own.Suggest a better description
Wrap tortillas tightly in foil. Bake at 350 for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet, drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil, cover, reduce heat and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2 1/2 TB cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream. Posted to Bakery Shoppe Digest146 by firstname.lastname@example.org (Angela Gilliland) on Jul 05, 1997
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|Serving Size: 1 Serving (722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 492 (67%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 161mg||50 %|
|Sodium 1459.3mg||50 %|
|Potassium 1725.3mg||45 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.7g|
|Protein 42.6g||61 %|
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Calories per serving: 739
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