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Pork Enchiladas

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.697
Energy (kCal)1171.4898
Carbohydrates (g)97.7409
Total fats (g)87.8027
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat an oven to 350 degrees F (175 degrees C). | 2. Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin. | 3. Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese. | 4. Bake in preheated oven until hot and bubbly, about 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 2 cups shredded cooked - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    cream 1 cup reduced sour 792.0 15.96 8.712 83.23200000000001
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    colby monterey jack cheese 2 cups shredded - - - -
    tomato soup 1 can condensed 194.04 44.7468 4.2924 1.2936
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    flour tortilla 6 - - - -

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



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