Heat the chicken soup, tomato soup and enchilada sauce in a saucepan. Rinse out the enchilada sauce can with about 1/2 inch of water and add to the soup mixture. Once sauce is heated, turn off heat and set aside. In a seperate pan, fry ground beef, onion, salt and pepper. ( i like to add a little oregano too) until cooked, then remove from heat. Dip tortilla in the sauce and lay flat in a glass 9x13 baking dish. Put meat and cheese in tortilla and roll up, putting the seam underneath. This gets kind of messy, but it tastes yummy!! Fill all eight dividing meat evenly and reserving a bit of cheese for the top. Pour remaining sauce over the top and sprinkle with reserved cheese. Bake at 350 for 30 minutes. Recipe from Kari Taggard.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 364 (57%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 123.7mg||38 %|
|Sodium 1373.5mg||47 %|
|Potassium 429.5mg||11 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.3g|
|Protein 35.7g||51 %|
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Calories per serving: 636
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