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Nutrition Facts
Serving Size 242 g
(Approx. 5 Servings)
Amount Per Serving
Calories 370 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 30 mg 20%
Sodium 1110 mg 46%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 17 g
Vitamin A 25% Iron 4%
Vitamin C 20% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cheesy Green Enchilada

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
5  People


Recipe makes 5 Servings

12 Oz H-E-B Mild Pico de Gallo
12 Oz H-E-B Queso Asadero
1 Tsp Adams Beef Fajita Seasoning
10 Oz Old El Paso Mild Green Chile Enchilada Sauce
10 H-E-B Yellow Corn Tortillas
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Preheat oven to 350°F.
Prepare a 9x13 inch baking pan.
Combine Pico de Gallo, shredded cheese and fajita seasoning in a medium bowl.
Stir in half of the green chile enchilada sauce, reserving the remaining sauce for topping.
Set mixture aside.
Heat tortillas until soft, then spread 1/4 cup cheese mixture down the center of each tortilla and roll tightly, one at a time.
Place in prepared baking dish in a single layer, seam side down.
Add the other half of the green chile enchilada sauce to the remaining cheese mixture and pour over the enchiladas in the dish.
Bake enchiladas uncovered for 15-20 minutes or until cheese is melted and bubbling.



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