1. Mix enchilada sauce and salsa in a large skillet. Heat to boiling. Reduce heat, stir in peas. Cook 5 minutes. Stir in meatballs, rice and olives into sauce in skillet. Cover and cook 5 minutes. Stir in 1 cup of the cheese, stir until cheese is melted.
2. Remove from heat. Sprinkle tortilla chips around outside and remaining 1/2 cup of cheese in center. Serve from skillet.
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|Serving Size: 1 Recipe (961g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 662 (47%)|
|Amt Per Serving||% DV|
|Total Fat 73.5g||98 %|
|Saturated Fat 42.9g||215 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 207.9mg||64 %|
|Sodium 2423.2mg||84 %|
|Potassium 489.3mg||13 %|
|Total Carbohydrate 118.1g||35 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 106g|
|Protein 65.1g||93 %|
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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: 1398
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