- Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
- Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top
- with tomatoes if desired. Yield: 12 servings.
Nutritional Facts: 1 enchilada (calculated without tomatoes) equals 338 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 645 mg sodium, 29 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.