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Roast Beef Sour Cream Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.5709
Energy (kCal)1596.5866
Carbohydrates (g)68.8015
Total fats (g)109.1528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well. | 2. Shred canned or left over roast beef and any juices with fork and heat in small saucepan. | 3. Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese. | 4. Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed. | 5. Sprinkle any remaining onion and beef over tops of enchiladas. | 6. Mix sour cream with undrained green chiles and spread over enchiladas. | 7. Top enchiladas with remaining cheeses. | 8. Bake at 350 for 20-25 minutes or until warmed through and bubbly. | 9. Do NOT over bake or tortillas will be tough on the bottom. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 1 can - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    cheddar cheese 8 ounces grated divided 399.1609 24.2898 30.4133 20.1395
    monterey jack pepper cheese 8 ounces grated divided 201.7333 0.0 44.88 1.1333
    corn tortilla 12 - - - -
    cream 16 ounces sour 898.1119 21.0013 11.0676 87.77
    green chilies 7 ounces diced 53.5805 13.2364 0.0 0.0
    oil - - - -

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



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