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Low Fat, Easy, Tasty Turkey Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)247.7824
Energy (kCal)3441.7249
Carbohydrates (g)267.7055
Total fats (g)156.1633
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Brown meat well in a skillet, stirring to break it up. | 3. Combine with the re-fried beans, corn and 1/2 of the cheese. | 4. Warm the tortillas as directed (I nuke mine- no frying). | 5. Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan. | 6. Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas. | 7. Cover well with the remaining cheese. | 8. Bake about 30 minutes, or until cheese is browned and sauce is bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey 1 1/2 1/2 ground 972.4022 0.884 147.1523 38.3521
    mexican cheese 2 cups shredded blend 984.72 12.2232 56.6016 79.1472
    corn tortilla 15 -16 inch - - - -
    tomato soup 1 can low fat 165.2924 34.491 3.012 1.506
    cream mushroom soup 1 can low fat 330.9145 23.982 5.9862 23.982
    salsa 1 jar - - - -
    bean 1 can fat free refried 80.0 11.3103 11.5862 1.3793
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    nonstick cooking spray - - - -

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



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