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Add a photoServings: 4
Ingredients
- 1 x Recipe refried beans
- 1 x Recipe herbed rice
- 1 x Recipe enchilada filling
- 1 x Recipe uncooked salsa
- 2 c. Grated cheese
- 4 x Corn tortillas
Directions
- First make the refried beans, herbed rice, and salsa. Prepare the enchilada filling. In a medium frying pan, heat butter, soft-fry each corn tortilla in the butter by cooking it on one side till it starts to get limp, then turn it over and fry another second or possibly two. Roll 1/2 c filling inside each tortilla. Store filled tortillas on a plate, covered with a plastic bag, in the refrigerator till you are ready to serve dinner. When ready to serve, place 1 rolled enchilada on each plate, cover with about 1/2 c salsa, being careful to cover the ends of the enchilada so they do not dry out during baking. Arrange 1/2 c herbed rice and 1/2 c refried beans next to the enchilada. Sprinkle it with 1/2 c grated cheese. Bake in preheated 350 degree oven for 15-20 minutes, till the cheese is melted and bubbly. Serve immediately. A dollop of lowfat sour cream and a few black olives are excellent additions to each plate. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 199 | 61% |
| Total Fat 22.68g | 28% |
| Saturated Fat 14.05g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 423mg | 18% |
| Potassium 117mg | 3% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.59g | 0% |
| Protein 18.05g | 29% |
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