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Venison Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.9284
Energy (kCal)585.8805
Carbohydrates (g)20.8859
Total fats (g)34.3484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown venison. | 2. add all the spices to browned venison and blend in. | 3. preheat oven to 350. | 4. pour in 8 ounces of salsa in oven safe 13 x 9 inch pan. | 5. Spoon venison mixture, evenly divided, into each of the tortillas and roll up. | 6. Place rolled tortillas, seam side down in pan. | 7. cover with cheeses. | 8. bake on 350 for 15 minutes (until cheese is thoroughly melted). | 9. add guacamole or sour cream after baking if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    venison 1 lb ground - - - -
    cheese 4 ounces shredded 400.30199999999996 2.6536 24.2676 32.5912
    cheese 4 ounces shredded 400.30199999999996 2.6536 24.2676 32.5912
    monterey jack pepper cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    flour tortilla 5 - - - -
    salsa 8 ounces 65.7708 15.0593 3.4473 0.3856
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    cajun spice 1 teaspoon 100.8667 0.0 22.44 0.5667
    red chili pepper 1 teaspoon ground 1.25 0.2753 0.0584 0.0138
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125

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



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