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Mexican Villa Enchilada Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.3461
Energy (kCal)1351.2825
Carbohydrates (g)118.3575
Total fats (g)87.662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet on low heat, mix 1 ½ sticks butter with four. Make a roux from this, stirring occasionally, do NOT brown, if too runny add more flour. | 2. In a large pot combine 6 cups water, 7-8 boullion cubes. Bring this mixture to a boil then add chili seasoning. Can cut down chili seasoning to 1 and 1/2 pkgs if you would like, depending on taste preference. | 3. Add this liquid combo to the cooked flour, stirring till smooth. Make enchiladas. Pour sauce on bottom of enchilada pan and on top of enchiladas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    flour 9 tablespoons 325.2825 71.2155 5.2881 1.262
    water 6 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 7 -8 0.0 0.0 0.0 0.0
    williams chili seasoning mix 2 packets - - - -

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



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