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Poblano Shrimp Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2324
Energy (kCal)932.5419
Carbohydrates (g)29.0099
Total fats (g)90.5517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. | 2. Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside. | 3. Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop. | 4. Return chopped pepper to skillet. Add onion and next 5 ingredients; saute 4 minutes. Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream. | 5. Heat tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead. | 6. Bake at 350° for 25 minutes or until thoroughly heated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 3/4 unpeeled raw 3.195 0.040999999999999995 0.6124 0.0454
    olive oil 5 tablespoons divided 596.7 0.0 0.0 67.5
    poblano pepper 1 halved seeded - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    salt 1/4 teaspoon - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    corn tortilla 8 - - - -
    green enchilada sauce 1 can - - - -
    monterey jack cheese 1 1/2 cups shredded - - - -

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



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