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Spicy Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.5273
Energy (kCal)274.025
Carbohydrates (g)50.4422
Total fats (g)4.7381
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 350 degrees. | 2. Spray a 13"X9" baking dish with non-stick spray. | 3. Combine cranberry and enchilada sauces in a medium saucepan. | 4. Bring to a simmer over medium heat, stirring occasionally until cranberry sauce has melted, about 5 minutes. | 5. Meanwhile, place chili, beans and green chiles in a large bowl and stir to combine. | 6. Place 3 tablespoons of shredded cheese in the middle of a tortilla and top with about 1/2 cup of bean mixture. | 7. Roll up and place in baking dish, continue filling tortillas. | 8. Pour heated sauce over rolled enchiladas. | 9. Sprinkle top with remaining cheese. | 10. Bake at 350 degrees for 25-30 minutes or until heated through. | 11. Let stand for 5 minutes before serving. | 12. Garnish with sliced green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    berry cranberry sauce 1 can - - - -
    enchilada sauce red 1 can 84.9 13.7821 1.7546 2.5753
    bean 1 can fat free refried 80.0 11.3103 11.5862 1.3793
    turkey chili 1 can - - - -
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    burrito flour tortilla 6 - - - -
    monterey jack cheese 2 cups shredded - - - -
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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