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This recipe was featured in Five Ingredients or Fewer.
Stephanie Baldock | Wood County EC
1 box beef taquitos (12 count)
1 small onion, chopped
1 can green chile peppers (4 ounces)
1 can chili without beans (14–16 ounces)
1 cup shredded cheddar cheese
1. Preheat oven to 400 degrees. Apply cooking spray to an 8-inch square baking dish.
2. Place taquitos in bottom of baking dish. Sprinkle chopped onion and chile peppers over the taquitos.
3. Stir chili with 1/3 can of water to make sauce and pour over the taquitos.
4. Bake 20 minutes, then sprinkle with cheese and continue baking another 10–12 minutes or until cheese is melted and bubbly.
Servings: 6. Serving size: 2 enchiladas. Per serving: 173 calories, 10.47 g protein, 9.63 g fat, 7.86 g carbohydrates, 0.67 g dietary fiber, 614 mg sodium, 1.75 g sugars, 34 mg cholesterol
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