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Taquito-Enchilada Bake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.0216
Energy (kCal)909.83
Carbohydrates (g)35.6183
Total fats (g)63.4262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F | 2. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. | 3. Mix red and green onions together. | 4. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. | 5. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. | 6. Garnish with onions and olives. Serve with sour cream if desired. | 7. Makes 4 to 6 servings. | 8. Serving Suggestions: | 9. This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas. | 10. Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    beef taquitos chicken cheese 1 box box thawed - - - -
    mexican cheese 1 1/2 1/2 divided blend 738.54 9.1674 42.4512 59.3604
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    green onion 1/3 cup sliced 6.39 1.3585 0.2296 0.1112
    red onion 1/3 cup diced - - - -
    black olive 1 can sliced drained - - - -
    cream sour - - - -

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



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