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Easy Seafood Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.773
Energy (kCal)1359.4314
Carbohydrates (g)182.0334
Total fats (g)59.8436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lay fish fillets out on baking parchment or a large flat baking pan. Sprinkle 1/2 cup of the flour over the fillets. Sprinkle chile powder, dried cumin and salt and pepper over fillets. Make sure fillets are thoroughly coated. Turn over and do the flour, salt, spice thing on this side. | 2. Melt butter in large skillet and saute fish until golden on each side. | 3. Combine the grated jack and cheddar cheese. | 4. In 13X9X9 glass baking dish, pour green enchilada sauce to cover the bottom of the dish. Arrange 6 corn tortillas (overlapping)on the sauce. Pour more sauce over the tortillas. Arrange fish on the sauce, cover with one half the cheese. Drizzle enchilada sauce over the cheese and put 1/2 can of the chiles on the sauce. Lay 6 corn tortillas over the top, drizzle with more green sauce and the remaining chiles. Top with the rest of the cheese. | 5. Bake in 350 degree over for twenty minutes or until cheese is melted and a nice golden color. Remove from oven and let rest for 20 to 30 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red snapper fillet 4 1/2 - - - -
    corn tortilla 12 - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    chili powder - - - -
    cumin - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    green enchilada sauce 1 can - - - -
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    monterey jack cheese 3/4 grated - - - -
    cheddar cheese 3/4 grated - - - -
    salt pepper - - - -

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



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