Try this Make Ahead Enchilada Casserole recipe, or contribute your own.Suggest a better description
1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside. 2. Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan. 3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish. 4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling. 5. Garnish with sour cream and sliced black olives. Note: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (2380g)|
|Recipe Makes: 4|
|Calories from Fat: 668 (26%)|
|Amt Per Serving||% DV|
|Total Fat 74.2g||99 %|
|Saturated Fat 26.9g||135 %|
|Monounsaturated Fat 30.8g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 70.4mg||22 %|
|Sodium 12775.4mg||441 %|
|Potassium 6437.6mg||169 %|
|Total Carbohydrate 400.8g||118 %|
|Dietary Fiber 44.1g||177 %|
|Sugars, other 356.6g|
|Protein 96.3g||138 %|
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Calories per serving: 2604
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