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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauce: | 2. Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. | 3. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. | 4. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!). | 5. Enchiladas: | 6. Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat. | 7. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. | 8. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt. | 9. Remove from heat; stir in almonds and cheese. | 10. Preheat oven to 350°F. | 11. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	minced	64.0	14.944	1.76	0.16
eggplant	6	cups	diced	123.0	28.9296	4.8216	0.8856
salt	1	teaspoon		-	-	-	-
black pepper				-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
bell pepper	1		minced	-	-	-	-
almond	1	cup	chopped toasted	1927.12	0.0	0.0	218.0
monterey jack cheese	1	cup	grated	-	-	-	-
corn tortilla	12			-	-	-	-
olive oil	1 -2	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	minced	64.0	14.944	1.76	0.16
poblano chile	1		minced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
garlic	3	tablespoons	minced	25.33	5.6202	1.0812	0.085
tomato	3	cups	chopped canned	124.2	27.54	6.48	1.08
water	1	cup		0.0	0.0	0.0	0.0
cayenne				-	-	-	-

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