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Potato Enchiladas #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.1212
Energy (kCal)625.2
Carbohydrates (g)38.2132
Total fats (g)49.6556
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350ºF. Mix enchilada sauce and sour cream. Combine hash browns and half of enchilada sauce mixture. Spread half of remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. | 2. Spoon 1/2 cup potatoes into each tortilla and roll. Place seam-side down over sauce in baking dish. Top with remaining enchilada sauce. Sprinkle with cheese. Bake 20 minutes or until cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 package Diced - - - -
    enchilada sauce 2 cans 169.8 27.5642 3.5092 5.1506
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    flour tortilla 8 - - - -
    mexican cheese 1 package shredded blend - - - -

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



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