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Spinach and Mushroom Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4148
Energy (kCal)300.66
Carbohydrates (g)35.8938
Total fats (g)16.3066
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Heat oil in large skillet. | 3. Saute garlic and onion until garlic browns. | 4. Add carrots and mushrooms, saute until mushrooms are soft. | 5. Add spinach and 1/2 cup enchilada sauce, reduce heat to simmer until spinach is soft, but not wilted. | 6. Remove spinach mixture from heat. | 7. Heat remaining enchilada sauce in shallow pan. | 8. Pass tortilla through heated sauce with tongs. | 9. Spread 1/2 cup spinach mixture on center line of tortilla and sprinkle 1 tbsp cheese on mixture. | 10. Roll tortilla and place seam side down on baking sheet. | 11. Repeat for all tortillas. | 12. Pour heated enchilada sauce over enchiladas, and sprinkle remaining cheese over top. | 13. Bake in preheated oven for 10-15 minutes, until cheese is hot and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    mushroom 2 cups sliced - - - -
    spinach 3 cups chopped 20.7 3.267 2.574 0.35100000000000003
    enchilada sauce 1 cup 67.2 10.9088 1.3888 2.0384
    tortilla 12 - - - -
    monterey jack cheese 2 cups shredded - - - -

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



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