| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Corn or flour tortillas | |
| 1 | c | Grated cheddar cheese |
| divided | ||
| Chopped black olives | ||
| divided | ||
| 1 | Green pepper, chopped | |
| 3 | Fresh green onions, chopped | |
| 1 | Red enchilada sauce, divided | |
| in half | ||
| 1 | sm. green chili sauce | |
| Ortega |
INSTRUCTIONS
Warm tortillas with butter until soft; fill with some of the cheese and olives, all peppers, onion and green chili sauce. Pour 1/2 red sauce on bottom of Pyrex casserole dish and roll tortillas. Cover with remaining red sauce, cheese and olives. Warm and serve. Posted to Bakery Shoppe Digest145 by Chad Alan Bumgarner <chadalan@softcom.net> on Jul 05, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 541
Calories From Fat: 382
Total Fat: 43.6g
Cholesterol: 118.7mg
Sodium: 1203.5mg
Potassium: 286.2mg
Carbohydrates: 9.5g
Fiber: 3.5g
Sugar: 2.7g
Protein: 29.4g