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Enchilada Casserole

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.1064
Energy (kCal)1595.1239
Carbohydrates (g)247.1072
Total fats (g)27.4355
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish. | 2. In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl. | 3. Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese. | 4. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    onion 1 chopped 64.0 14.944 1.76 0.16
    green chile pepper 1 can diced 44.6777 10.3652 1.9211 0.3798
    jalapeno pepper 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    tempeh 1 package crumbled - - - -
    corn tortilla 6 - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    black olive 1 can sliced - - - -
    cheddar cheese 8 ounces shredded 399.1609 24.2898 30.4133 20.1395

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



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