Cornchilada Bake (Gluten-Wheat Free)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 139.4652 |
| Energy (kCal) | 1453.5075 |
| Carbohydrates (g) | 99.6625 |
| Total fats (g) | 54.7478 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 425. | 2. If you have a cast iron skillet, use that! The one I used was 10" across and about 2" deep. Brown meat, seasoning with salt and pepper as desired. | 3. Add corn, enchilada sauce, sour cream, garlic salt, and anything spicy if you desire, mix well. | 4. If you don't have a cast iron skillet, then place mixture in a greased casserole dish (or 9 x 13" dish, although I haven't tried it and I'm not sure if that would be too big for the recipe as written). | 5. Mix together the dry ingredients for the cornbread topping. | 6. Whisk together egg and milk. | 7. Add to cornmeal mix and mix well. | 8. Sprinkle cheese over meat mixture. | 9. Carefully pour cornbread batter over meat and cheese. | 10. Bake for 25 minutes or until cornbread is done, testing with a knife inserted in the middle and coming out clean, and cornbread is golden brown on top. | 11. More cheese could be sprinkled on top in the last few minutes of baking if desired. | 12. Serve with fresh toppings if desired, like shredded lettuce, chopped tomatoes, onions, olives, jalapenos, etc., sour cream, salsa or hot sauce. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| meat | 1 | lb | ground lean | 517.104 | 0.0 | 101.5157 | 9.2081 |
| corn | 1/2 | cup | frozen | 62.35 | 13.5575 | 2.3707 | 0.9788 |
| frontera red enchilada sauce | 1 | package | - | - | - | - | |
| cream | 1/4 | cup | sour | 113.85 | 2.6622 | 1.403 | 11.1262 |
| garlic powder | 1/2 | teaspoon | 5.1305 | 1.1273 | 0.2565 | 0.0113 | |
| salt pepper | - | - | - | - | |||
| cheese | 1/2 | cup | shredded | 238.275 | 1.5795 | 14.445 | 19.3995 |
| cornmeal | 3/4 | cup | 331.23 | 70.3544 | 7.4298 | 3.2848 | |
| plain cornmeal | 3 | tablespoons | - | - | - | - | |
| baking powder | 1 | teaspoon | 2.438 | 1.2742 | 0.0 | 0.0 | |
| baking soda | 1/4 | teaspoon | 0.0 | 0.0 | 0.0 | 0.0 | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| milk | 3/4 | cup | 111.63 | 8.7474 | 5.7645 | 5.9841 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.