Well, isn't this easy! All the great taste of enchiladas in a skillet meal. Just add a tossed salad.
Yield: 4 to 6 servings
Per serving (1/4 of recipe): 579 calories; 26g fat (15g saturated fat; 3g monounsaturated fat); 111mg cholesterol; 2114mg sodium; 52g carbohydrate; 8.8g fiber; 35g protein; 5.3mg niacin; 0.6mg vitamin B6; 3.8mcg vitamin B12; 3.0mg iron; 17.2mcg selenium; 5.1mg zinc
Per serving (1/6 of recipe): 387 calories; 17 g fat (10g saturated fat; 2g monounsaturated fat); 74mg cholesterol; 1409mg sodium; 34g carbohydrate; 5.9g fiber; 24g protein; 3.5mg niacin; 0.4mg vitamin B6; 2.5mcg vitamin B12; 2.0mg iron; 11.5mcg selenium; 3.4mg zinc
Recipe and photo used with permission from: Texas Beef Council
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