| 29 | 30 | 31 | 32 | 33 |
| 1 | 39 | 78 | 117 | 156 |
|
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 22 Calories (kcal); trace Total Fat; (6% calories from fat); 2g
Protein; 5g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26556
*
Exported from MasterCook *
Cheese Enchiladas
Recipe By
Serving Size : 4
Categories
:
Preparation Time :0:00
: Chapter 4
Meatless Main Dishes
Pasta & Meatless Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
1
small green bell pepper
clove garlic
medium onion
tablespoon chili powder
teaspoons chopped fresh oregano
OR
1/2
1
1
/2
/4
teaspoon dried oregano leaves
teaspoon ground cumin
1
2
1
(15 ounce) can tomato sauce
cups shredded Monterey Jack cheese (8 ounces)
cup shredded Cheddar cheese (4 ounces)
cup sour cream
tablespoons chopped fresh parsley
teaspoon pepper
1
1
/2
/4
2
8
corn tortillas (5 or 6 inches in diameter)
Sour cream and chopped green onions -- if desired
Heat the oven to 350º. Cut the bell pepper lengthwise in half, and cut out
seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup.
Wrap and refrigerate any remaining bell pepper. Peel and finely chop the
garlic. Peel and chop the onion, and set aside.
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