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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thinly slice onion. | 2. Melt 3Tbs of butter in large saucepan and let melt. | 3. Be careful not to burn. | 4. Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan. | 5. Let marinate on high for about 5 minutes. | 6. Dash veggie mixture with red and black pepper and garlic salt& salt. | 7. Dash the veggies with more seasoning after five minutes. | 8. Make sure to stir well and make sure all veggies cook evenly and are coated with butter. | 9. Adjust temp if needed. | 10. Do not let burn. | 11. After 5 min add 3Tbs half and half and 1Tbs of flour. | 12. Stir for about 1 minute. | 13. Remove from stove and put in bowl. | 14. Melt the remaining 3Tbs of butter in the same saucepan and let melt. | 15. Add fish and cook on high 3 minutes each side. | 16. Dash both sides of fish with red and black pepper, garlic salt, and salt. | 17. Remove from pan. | 18. Chop up the fish into small to med size pieces. | 19. Don't worry if it crumbles. | 20. It doesn't really matter what it looks like. | 21. Throw it back into the saucepan on high for another minute, and then add to veggie mixture. | 22. Add 1cup of cheese and stir mixture until well combined. | 23. Preheat oven to 350F. | 24. Coat bottom of large, deep baking pan with 2 cans of enchilada sauce. | 25. (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell. | 26. Fold up bottom edge of tortilla and then roll tortilla away from you. | 27. Put in pan. | 28. Repeat until done or tired. | 29. Cover the tops of the enchiladas with the last 2 cans of sauce. | 30. Cover with foil. | 31. Cook 15 minutes. | 32. Uncover and sprinkle with cheese. | 33. Cook 15 more minutes. | 34. YUM! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	1	package		1437.48	238.4668	38.7684	36.6872
red onion	1			-	-	-	-
mushroom	1	package	chopped	-	-	-	-
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
white	1 1/2	1/2		284.1679	3.9893	59.566	0.929
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
half	3	tablespoons		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
red pepper			chopped	-	-	-	-
garlic salt				-	-	-	-
salt pepper				-	-	-	-
green enchilada sauce	4	cans		-	-	-	-

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