Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2". | 2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture. | 3. Freeze. | 4. To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	24			-	-	-	-
cheddar cheese	2	cups	shredded	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
tomato sauce	2	cans		-	-	-	-
green chilies	2	cans	chopped	179.91	42.5487	8.9955	0.8996
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cheddar cheese	1	cup	shredded	-	-	-	-

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