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4 servings, 2 enchiladas each
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Prepare as directed, except for baking. Cover and refrigerate up to 12 hours. When ready to serve, bake, uncovered at 350°F for 30 minutes or until heated through.
Substitute green onion slices for the chopped onion.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Pretty good. I used corn tortillas instead of flour.
Quick, easy and liked by all 7 of us!