Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a little oil in pan and cook sweet potato for 5 minutes. Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes. Stir in half enchilada sauce and simmer for 2 minutes. | 2. Open tortilla pack and discard freshness sachet. Microwave tortillas in pouch on high/850watt/100 percent power for 50 seconds* or remove from pouch, wrap in foil and heat in the oven at 180°C for 10 minutes. | 3. Combine sour cream and coriander. | 4. Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla. | 5. Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle. | 6. Place in a lightly greased baking dish. Top with tasty cheese and bake at 180°C for 7-10 minutes. | 7. Remove from oven and serve immediately with coriander sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortilla	8			-	-	-	-
enchilada sauce	400	g		120.0	19.48	2.48	3.64
potato	1		peeled cubed sweet	-	-	-	-
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
zucchini	1		cubed	20.06	3.6698	1.4278	0.3776
button mushroom	100		sliced	2521.6667	0.0	561.0	14.1667
tomato	2		chopped	65.52	14.1596	3.2032	0.728
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
cheese	1/2	cup	grated	238.275	1.5795	14.445	19.3995

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