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Pork Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.1792
Energy (kCal)732.8676
Carbohydrates (g)33.2736
Total fats (g)19.743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dust pork loin with cumin and oregano; season with salt to taste. | 2. In a large non-stick skillet heat the oil over medium heat. Add pork pieces and brown on all sides about 8 minutes. Middle will be slightly pink. Transfer to cutting board and let rest 5-10 minutes. Slice thinly. | 3. While pork is cooking, preheat oven to 450. Put salsa verde and water in blender and puree until smooth. While pork is resting, add salsa puree to skillet and warm over medium heat, 2-3 minutes. | 4. Heat tortillas according to package instructions. Assemble enchiladas by evenly dividing pork slices and 1/4 C of the cheese between each tortilla. Roll tortillas tightly and place seam side down in 9x13 in baking dish. Pour heated salsa mixture over enchiladas and top with remaining 1/2 C cheese. Bake until cheese is melted, about 6-10 minutes. | 5. Serve immediately, garnished with diced plum tomato. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin crosswise 1 lb quartered halved 403.4676 0.0 89.7602 2.2667
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    salt - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    salsa verde 2 cups 240.64 32.0 0.0 7.9872
    water 1/4 cup 0.0 0.0 0.0 0.0
    corn tortilla 8 - - - -
    monterey jack cheese 3/4 cup grated 403.4676 0.0 89.7602 2.2667
    plum tomato 1 diced 403.4676 0.0 89.7602 2.2667

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



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