Cheese Enchiladas

  • SERVING SIZE   160 g   ( size description n/a ) 
  • ⅔ cup (101g) Cambrooke Short Grain Rice
  • 1 10-oz can mild enchilada sauce
  • 3 Cambrooke Tortilla Wraps
  • 1 Tbs butter or margarine
  • 3 Tbs Cambrooke Shake `N` Cheese
  • 1 cup non-dairy liquid creamer
  • Preheat the oven to 350 degrees F.
  • Cook rice according to package instructions, rinse very well!
  • Pour 1/4 can enchilada sauce on bottom of oven proof baking dish.
  • Divide rice between each of the 3 tortillas and spread over lower third of tortilla. Spread 2 Tbs of cheese sauce over rice; roll and place in baking dish with seam side down.
  • Pour remaining enchilada sauce and cheese sauce over each of the enchiladas.
  • Bake for about 25 minutes, or until cheese is melted and bubbly.
  • CHEESE SAUCE: Melt butter; remove from heat. Stir in a small amount of non-dairy creamer and the Shake `N` Cheese. Gradually add the remaining non-dairy creamer, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth.
Per Recipe Per Serving
Protein, g 8.2 1.4
Calories 1670 280
Nutrition Facts Panel