- side down in a greased 11-in. x 7-in. baking dish. Pour remaining
- sauce over enchiladas.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining
- cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish
- with olives, tomatoes and green onions if desired. Yield: 4
Nutritional Facts: 1 enchilada (calculated without optional ingredients) equals 501 calories, 25 g fat (12 g saturated fat), 116 mg cholesterol, 849 mg sodium, 33 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.