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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine tomatillos and jalapenos on a baking dish. Roast under broiler 5 minutes or until skins blacken; turn over and roast for 5 more minutes. | 2. Melt butter in pot over medium heat. Add onion and garlic, fry until soft and a bit charred. Add flour and stir. Add tomatillos, jalapenos, cilantro, cream and water. Blend with a stick blender (if you don't have a stick blender, let cool and pour into a regular blender). Taste and add salt if needed. | 3. Heat olive oil in pan. Add zucchini, yellow squash, eggplant, and mushrooms; cook until softened and slightly brown. Add spices, salt and pepper. | 4. Heat the oven to 350 degrees. Coat the bottom of a rectangular baking pan with the sauce. Heat the vegetable oil over medium heat in a heavy pan. One by one, fry the tortillas in the oil to soften, shaking off any excess. Put on a plate and add some of the vegetables, and some of the grated cheese. Place in the pan seam-side down. | 5. Pour the rest of the sauce on top of the enchiladas, and crumble the queso fresco on top. Put in the oven until the cheese gets a touch melty -- about 15-20 minutes. Cover if it's starting to burn. | ---------------------------------------------------------------------------

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.