- with a third of the beef mixture and cheese. Repeat layers twice.
- Cover and cook on low for 2 to 2-1/2 hours or until heated through.
- Using foil strips as handles, remove enchilada dinner to a platter.
- Yield: 6 servings.
Nutritional Facts: 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.