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Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)179.6421
Energy (kCal)3105.2068
Carbohydrates (g)325.3059
Protein (g)107.0367
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 10 pound washed 1451.4973 264.8983 43.5449 46.2665
    jalapeno pepper 2 3.2625 0.7312 0.1024 0.0416
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 3 chopped - - - -
    salt - - - -
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    cilantro 1 cup washed chopped 3.68 0.5872 0.3408 0.0832
    cream 1/3 cup 264.0 5.32 2.904 27.744
    water 1/3 cup 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    zucchini 1 sliced 3.36 0.4976 0.4336 0.064
    yellow squash 1 sliced - - - -
    eggplant 1 sliced - - - -
    portabella mushroom 4 sliced - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    corn tortilla 12 sprouted - - - -
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    cheddar cheese 6 ounces grated 299.3706 18.2174 22.81 15.1046
    queso fresco 6 ounces 508.5899 5.0689 30.7705 40.5171

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



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