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Zucchini Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)183.048
Energy (kCal)1867.4743
Carbohydrates (g)72.8152
Total fats (g)96.6018
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not. | 2. Add sour cream and 1 cup each of the cheeses, mix well. | 3. Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around. | 4. Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10. | 5. Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas. | 6. Top with the rest of the cheese. | 7. Bake in 350' oven for 45-60 minutes uncovered. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 6 cups grated 126.48 23.1384 9.0024 2.3808
    green onion 1 cup chopped 19.17 4.0754 0.6887 0.3337
    green chilies 7 ounces chopped 79.3786 18.773 3.9689 0.3969
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    garlic 1 tablespoon powdered 12.665 2.8101 0.5406 0.0425
    red pepper 1 dash - - - -
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    cheddar cheese 3 cups shredded - - - -
    monterey jack cheese 3 cups shredded 706.0667 0.0 157.08 3.9667
    tortilla 12 - - - -
    enchilada sauce chili 28 ounces green 706.0667 0.0 157.08 3.9667

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



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