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“These yummy meatless bundles are so fast and easy to prepare,” enthuses Carolyn Sykora of Bloomer, Wisconsin. “The recipe, which came from my sister-in-law, is a favorite for both our families.”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 2 enchiladas equals 384 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 729 mg sodium, 48 g carbohydrate, 7 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
Originally published as Refried Bean Enchiladas in Light & Tasty August/September 2005, p65
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Reviewed on Aug. 18, 2010 by mjlouk
I thought this needed something to spice it up - maybe diced green chilies. It was good, but very mild.
Reviewed on Dec. 06, 2009 by goodybrooks
My daughter says "mom it tastes just like El Rodeo's". Her favorite place to eat Mexican food.
Reviewed on Sep. 28, 2009 by slug9000
These are delicious! I made them this evening and loved them. And I will definitely try what other readers have recommended and just pour the sauce into the pan and over the top of the enchiladas.
Reviewed on Jun. 30, 2009 by countess cookie
These are sooo good! I will definitely be making these often. The cottage cheese and refried beans go suprisingly great together.
Reviewed on May. 09, 2009 by mrs_h
These are so good!
Reviewed on Dec. 10, 2008 by dagny21
I agree that there's no real reason to dip the enchiladas like that. Just as good to just spread it in the bottom of the pan and pour the rest on top.
Reviewed on Mar. 30, 2008 by CKGrrl17
I love this recipe but found it too time consuming to dip each tortilla in the sauce, so instead I pour some of the sauce in the bottom of the pan and spread that around to coat it. Then after I put all the enchiladas in the pan, I pour the rest of the sauce over the top. It's a lot simpler and still tastes great.
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