Quick N Dirty Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 279.7
- Total Fat: 6.2 g
- Cholesterol: 21.4 mg
- Sodium: 605.1 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.8 g
- Protein: 14.7 g
View full nutritional breakdown of Quick N Dirty Enchiladas calories by ingredient
Introduction
This is very easy to throw together when you don't feel like slaving over a hot stove, but want really great food to make which will last you a few days (or enough to feed a good sized family of 6). This is very easy to throw together when you don't feel like slaving over a hot stove, but want really great food to make which will last you a few days (or enough to feed a good sized family of 6).Number of Servings: 6
Ingredients
-
2 Lean Cuisine Santa Fe-Style Rice & Beans Entrees
4 Tablespoons of Salsa (I prefer Pico de Gallo)
6oz low-fat or fat-free cheese
1 can enchilada sauce (mild, medium or hot)
6 taco sized tortilla shells
6 tablespoons fat free refried beans.
Directions
1) Cook the lean cuisines according to directions or until hot without any frozen chunks.
2.) Put 2 tablespoons of salsa into each dish, mix thoroughly, and cook in microwave another 30 seconds.
3.) Take out your soft tortilla shells, smear them with 1 tablespoon fat free refried beans each. Put a generous helping of the rice mixture into the center of the shell. Sprinkle 1/2 oz of the cheese over top (can also be laid down on the refried beans before the rice mixture).
4.) fold over the end to which the food in the center extend to. Like a package, fold in each of the sides until you get a fairly neat burrito like roll. Place this in a large baking pan sprayed with pam, loose flap side down (so the smooth back faces up).
5.) Once the tray is full of these, cover everything with the enchilada sauce and sprinkle the remaining cheese over the top.
6.) Pop in the oven at 425 for 25-35 minutes or until the cheese is a beautiful bubbly golden brown.
Great hot from the oven or cold from the fridge!
Number of Servings: 6
Recipe submitted by SparkPeople user PAINGLASS.
2.) Put 2 tablespoons of salsa into each dish, mix thoroughly, and cook in microwave another 30 seconds.
3.) Take out your soft tortilla shells, smear them with 1 tablespoon fat free refried beans each. Put a generous helping of the rice mixture into the center of the shell. Sprinkle 1/2 oz of the cheese over top (can also be laid down on the refried beans before the rice mixture).
4.) fold over the end to which the food in the center extend to. Like a package, fold in each of the sides until you get a fairly neat burrito like roll. Place this in a large baking pan sprayed with pam, loose flap side down (so the smooth back faces up).
5.) Once the tray is full of these, cover everything with the enchilada sauce and sprinkle the remaining cheese over the top.
6.) Pop in the oven at 425 for 25-35 minutes or until the cheese is a beautiful bubbly golden brown.
Great hot from the oven or cold from the fridge!
Number of Servings: 6
Recipe submitted by SparkPeople user PAINGLASS.
