Holiday fiesta
Preheat oven to 400 degrees. In a small bowl, stir together enchilada sauce and cream. Spoon 1/4 cup enchilada cream mixture into bottom of a 9 inch springform pan or deep dish pie plate. Top with one tortilla and 1/3 each of beans, cheese, chicken, and cilantro. Repeat procedure twice with tortillas, remaining tortilla. Pour remaining enchilada cream mixture over the top. Cover loosely with aluminum foil. Bake for 20 minutes. Uncover, and bake for 10 minutes longer, let stand for 5 minutes. Heat rice according to package directions for 2 pouches. Slice pie into wedges, and serve with warm rice. Garnish with lime wedges and fresh cilantro, if desired.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 291 | ||
Calories from Fat: 214 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 70.7mg | 22 % | |
Sodium 406.5mg | 14 % | |
Potassium 66.6mg | 2 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database 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: 291
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