Cheese Enchiladas with Red Chile Sauce
Source: EatingWell Magazine, September/October 2010
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
280 calories; protein 11.8g; carbohydrates 29.9g; dietary fiber 6.5g; sugars 2.1g; fat 13.6g; saturated fat 5.9g; cholesterol 29mg; vitamin a iu 2709.3IU; vitamin c 6.5mg; folate 42.5mcg; calcium 249.5mg; iron 2.1mg; magnesium 34.3mg; potassium 299.9mg; sodium 650.2mg; thiamin 0.1mg.
2 1/2 starch, 2 medium-fat meat