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Enchiladas Verdes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.374
Energy (kCal)68.035
Carbohydrates (g)8.929
Total fats (g)2.4645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes. DON'T SKIP THIS STEP! | 2. Preheat oven to 350°F Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired. | 3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top. | 4. Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving. | 5. Member Rating: | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato green chilies 1 can diced fire-roasted drained - - - -
    large curd cottage cheese 1 container fat-free large-curd - - - -
    taco cheese 1 cup shredded low-fat divided blend - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    flour tortilla 64 inches - - - -
    salsa verde 1/2 cup 60.16 8.0 0.0 1.9968

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



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