Onion-cheese Enchiladas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 2 | Dozen frozen enchilada | |
| shells | ||
| 2 | Enchilada sauce | |
| 1/2 | lb | Sharp cheese, grated |
| 2 | c | Onions, chopped |
| 1/2 | lb | Cheddar cheese, cubed |
| 1/4 | c | Water |
INSTRUCTIONS
Defrost shells. Heat sauce and coat both sides of shells with the sauce. Place 1 tablespoon grated cheese and 2 tablespoons onions in each shell; roll shells and place in baking dish. Layer only one shell deep in dish. Combine remaining sauce, cubed cheese and onion; add water and heat until cheese melts. Pour over enchiladas. Heat at 375 degrees for 20 minutes in oven. Serve hot. This can be heated in microwave oven on reheat setting for 15 minutes, covered. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 40mg
Sodium: 392.7mg
Potassium: 118.6mg
Carbohydrates: 13g
Fiber: 1.9g
Sugar: 2g
Protein: 10.9g