- remaining soup mixture over tops; sprinkle with cheese.
- Bake, uncovered, 30-35 minutes or until heated through and cheese is
- melted. Yield: 2 casseroles (5 servings each).
Nutritional Facts: 2 enchiladas equals 789 calories, 38 g fat (18 g saturated fat), 129 mg cholesterol, 1,930 mg sodium, 69 g carbohydrate, 3 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.