leftover enchiladas

Name: leftover enchiladas Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 8 low carb tortillas; 8 oz leftover roast; 2 cups fried rice; 1 can kidney beans; 1 can tomatoes for chili; 1 sm can enchilada sauce; 1.5-2 cups vegan cheese

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 8

Ingredients

8 low carb tortillas8 oz leftover roast2 cups fried rice1 can kidney beans1 can tomatoes for chili1 sm can enchilada sauce1.5-2 cups vegan cheese

Directions

Mix shredded roast, leftover fried rice, kidney beans, and tomatoes together. Place filling into tortillas and roll. Put in crockpot or a baking dish. cover with enchilada sauce and cheese. Turn crockpot on low for 3-4 hours or bake for 30 min at 350.

Serving Size: 8 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user PINKHAIREDMOM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 602.0
Total Fat: 23.1 g
Cholesterol: 28.3 mg
Sodium: 2,338.2 mg
Total Carbs: 66.9 g
Dietary Fiber: 17.2 g
Protein: 35.0 g

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