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1 1/2 cups Red Enchilada Sauce, divided
Preheat oven to 400°F and grease a small baking dish. Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium-high heat. Add the ground meat and season with Adobo Seasoning. Sauté until ground meat is completely browned and cooked through.
Transfer to a large bowl and combine with 1/2 cup Red Enchilada Sauce, 1 cup cheddar cheese, and cilantro.
Top each tortilla with 1/4 cup of the mixture and roll tightly. Arrange seam-side down in the prepared baking dish. Top the enchiladas with the remaining Red Enchilada Sauce and remaining 1 cup cheddar cheese.
Calories 720, Fat 41 grams, Saturated Fat 18 grams, Carbs 42 grams, Fiber 5 grams, Sugar 7 grams, Protein 43 grams, Cholesterol 130 milligrams, Sodium 1520 milligrams
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