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Suggest a better description1. In skillet, soften corn tortilla in hot vegetable oil. Drain on paper towels. 2. Place enchilada sauce in flat container. Dip one tortilla in enchilada sauce to coat. Place flat in oven-proof baking dish. 3. Place one #30 scoop beef or chicken enchilada filling on dipped tortilla. Spread to edges using spatula. Sprinkle 1/2 ounce cheese over filling. 4. Repeat layers using other five softened tortillas. Alternately layer #30 scoop refried beans and 1/2 ounce cheese instead of beefo or chicken enchilada filling. 5. Bake in preheated 350F oven 20-25 minutes. Or, heat in microwave oven 3-3 1/2 minutes. Serve garnished with olives, green onions, sour cream, or additional enchilada sauce. Makes one stack or two servings. Source: Carnation Company -- ------- Recipe via Meal-Master (tm) v7.01
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 893 | ||
Calories from Fat: 571 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.5g | 85 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 85.4mg | 3 % | |
Potassium 342mg | 9 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 65.4g | ||
Protein 10.6g | 15 % | |
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: 893
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