Preheat Oven to 375.
Spread the refried beans, the "meat" (slice up the chicken into small pieces), the rice (cooked) in the middle of the tortilla shells.
Roll them up tight and place them all in a baking dish. Pour the enchilada sauce over them and spread on plenty of your shredded taco cheese.
Bake in the oven for about 15 minutes and make sure the cheese is melted.
Serve with sour cream and add hot sauce to taste.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2080.8mg||72 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 15.9g|
|Protein 4g||6 %|
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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: 96
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