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Skillet Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.6172
Energy (kCal)1906.4929
Carbohydrates (g)82.2881
Total fats (g)112.2436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat. | 2. Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally. | 3. Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels. | 4. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas. | 5. Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    cream mushroom soup 1 can condensed undiluted 330.9145 23.982 5.9862 23.982
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596
    green chile 1 -2 tablespoon canned diced - - - -
    vegetable oil - - - -
    corn tortilla 8 - - - -
    cheddar cheese 10 ounces shredded divided 498.9511 30.3623 38.0167 25.1743
    olive 1/2 cup chopped ripe - - - -

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



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