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Quick and Easy Green Chili-Potato Enchilada Casserole #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.0
Energy (kCal)1317.6
Carbohydrates (g)14.292
Total fats (g)108.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom. | 2. Spread 4 cups of tortilla chips in an even layer on top of the sauce. | 3. Spread 1 bag Simply Potatoes diced potatoes with onions over the chips. | 4. Pour remaining open can of enchilada sauce over the potatoes. | 5. Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses. | 6. Last layer is chips the last can of sauce and the rest of the cheeses. | 7. Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tortilla chip 12 cups crushed - - - -
    green enchilada sauce 3 cans - - - -
    potato 2 packages Diced - - - -
    pre mozzarella cheese 6 cups pre-shredded - - - -
    cotija cheese 3 cups 1317.6 14.292 72.0 108.0

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



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