Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
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|Serving Size: 1 Enchilada (363g)|
|Recipe Makes: 8 Enchiladas|
|Calories from Fat: 52 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0.6mg||0 %|
|Sodium 804.6mg||28 %|
|Potassium 485mg||13 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 80.1g|
|Protein 13g||19 %|
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Calories per serving: 462
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