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Chile Relleno and Bean Crock Pot Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.0286
Energy (kCal)1102.829
Carbohydrates (g)34.3036
Total fats (g)80.7754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order. | 2. sauce( enough to cover bottom). | 3. Corn tortillas, torn up in big chunks, to. | 4. cover bottom. | 5. bean mixture to cover. | 6. shredded cheese, to cover. | 7. whole chiles, to cover. | 8. Sauce. | 9. Continue to layer in order until you reach the top of the crock pot. | 10. Cook on low for 6-8 hours, high 3-4. | 11. For a large group, double and use a 5-6 quart crock pot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean black choice 2 cans drained rinsed - - - -
    tomato 1 can diced drained 62.068999999999996 13.7631 3.2384 0.5397
    salt fajita seasoning mix 1 teaspoon free - - - -
    cilantro 3/4 cup chopped 2.76 0.4404 0.2556 0.0624
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    green enchilada sauce 1 can - - - -
    anaheim chilies 1 can drained - - - -
    cheese 2 cups shredded 953.1 6.318 57.78 77.598
    corn tortilla 12 - - - -

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



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