leftover enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of leftover enchiladas calories by ingredient



Number of Servings: 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

Tips

Any leftover rice will work. Also I use vegetarian cheese because of family food allergies. Kraft 2% cheese is included in the calorie count. I use my crockpot for these on nights when we eat in shifts


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.