Baked Enchilada

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 4.8 g
  • Cholesterol: 40.6 mg
  • Sodium: 385.8 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.5 g

View full nutritional breakdown of Baked Enchilada calories by ingredient
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Introduction

This is a great recipe to use up left over roast. As written, it is one serving. I generally make 4 (2 for me, 2 for my husband) and serve with a green salad. A great light dinner or filling lunch This is a great recipe to use up left over roast. As written, it is one serving. I generally make 4 (2 for me, 2 for my husband) and serve with a green salad. A great light dinner or filling lunch
Number of Servings: 1

Ingredients

    For one enchilada:
    Corn Tortilla
    2 ounces pot roast shredded
    1 ounce fat free cheese
    2 tablespoons salsa (choose your heat level)


Directions

Preheat oven to 400 degrees. Lightly spray baking dish or pie pan with non-calorie cooking spray. Warm tortilla in microwave to make sure it is pliable (20 seconds). Combine shredded meat, fat free cheese and salsa and roll in tortilla. Place rolls in prepared pan and lightly spoon additional salsa over them if desired. Bake for about 10 minute to heat through and melt cheese. Transfer to serving plate and top with unflavored yogurt if you like.

Number of Servings: 1

Recipe submitted by SparkPeople user OTWTEACHER.

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