Get a hot, cheesy meal on the table in about an hour with a handful of ingredients you probably already have on hand!
prep time 20 min | servings 8
To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze.
To bake: Thaw overnight in refrigerator. Heat oven to 350 degrees F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165 degrees F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.
Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
Nutrition Facts: Serving Size: 1 Enchilada Calories 400 Calories from Fat 180 Total Fat 20g Saturated Fat 9g Trans Fat 1 1/2g Cholesterol 60mg Sodium 720mgTotal Carbohydrate 32g Dietary Fiber 2g Sugars 2g Protein 21g
% Daily Value*: Vitamin A 8% Vitamin C 4% Calcium 25% Iron 15%
Exchanges: 0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission): Pillsbury