Debra Jo's Favorite Cheese Enchiladas
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 4.0676 |
| Energy (kCal) | 629.1349 |
| Carbohydrates (g) | 166.6728 |
| Total fats (g) | 2.5594 |
-
Cuisine
Latin American >> Mexican >> Mexican
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Brown the hamburger Cut velveeta into half-inch cubes and place in saucepan with 2 cans of Rotel tomatoes. | 2. Cook over medium heat, stirring occasionally until thorughly melted and blended. | 3. Stir the browned hamburger into the cheese sauce, then set sauce aside (NOTE: you may have to swat a few hands as they try to use your sauce for a dip). | 4. Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate. | 5. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up. | 6. Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool. | 7. Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands. | 8. Lightly cover the bottom of a baking dish (mine is 13x9, I think) with some of the cheese sauce (This will prevent the tortillas from becoming stiff and chewy as they cook). | 9. Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though). | 10. Place into the baking dish, seam side down to prevent the enchilada from unrolling. | 11. Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish. | 12. Cover the enchiladas with the cheese sauce and any leftover cheese/onion stuffing. | 13. Bake at 350 for 20-30 minutes, depending on your oven. | 14. Allow to cool for 5 minutes before serving. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| hamburger | 1 | 585.1349 | 156.3988 | 2.8576 | 2.4494 | ||
| velveeta cheese | 1 | package | - | - | - | - | |
| rotel tomato | 2 | cans | - | - | - | - | |
| vegetable shortening | - | - | - | - | |||
| corn tortilla | 20 | - | - | - | - | ||
| cheddar cheese | 6 -8 | cups | shredded mild shredded | - | - | - | - |
| onion | 1 | chopped | 44.0 | 10.274000000000001 | 1.21 | 0.11 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.