Mexican - Enchiladas with Chicken & Cheese
We've been told many times that we have the best enchiladas in town. Try them and see what you think. A delicious blend of shredded beef and cheese wrapped in a soft flour tortilla smothered in a very good red enchilada sauce. Large includes 8 enchiladas - Small 4 enchiladas
FIX-A-FEAST assembled not avaliable for customer assembly so any special request please include them in the comments to the chef (i.e. no onions, etc). |
| Nutrition (Per Serving): |
Calories: |
371kcal |
Total Fat: |
17g |
Calories from Fat: |
42% |
Saturated Fat: |
8g |
Calories from Carbohydrates: |
27% |
Monounsaturated: |
5g |
Calories from Protien: |
32% |
Polyunsaturated : |
2g |
Cholesterol: |
107mg |
Carbohydrates: |
24g |
Fiber: |
2g |
Protein: |
29g |
Sodium: |
811mg |
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| Type of Meal: Feast |
| Other Nutritional Information: |
| Nutritional values is for each enchilada. |
| Allergy Information: Dairy, wheat, gluten |
| Food Exchange: |
Starch/Bread 1 1/2
Lean Meat 3 1/2
Vegetable 0
Fruit 0
Non-Fat Milk 0
Fat 1 1/2
Other Carbs 0 |
| Cooking Instructions: |
| Thaw in refrigerator.
Preheat oven to 350º F.
Bake 20 minutes uncovered on center rack, or until thermometer reads 160º F.
Freezer instructions: (Large size may take a little longer)
Preheat oven to 425º F.
Loosen lid and bake covered on center rack for 25 minutes.
Lower oven temperature to 350º F and bake uncovered for an additional 20 minutes or until thermometer reaches 160ºF. |
| Serving Suggestions: |
| Serve with refried beans, shredded lettuce and diced tomatoes. Avacado, black olives and a dalop of sour cream would also be a nice topping. |
| Container: |
| Foil pan |
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