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Traditional Senoran Enchiladas Done Casserole Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.0398
Energy (kCal)1448.6666
Carbohydrates (g)88.5499
Total fats (g)94.6384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use 9x9 pan--preheat oven to 350°F; get everything organized before you start. This makes it twice as fast. | 2. Chop onion, tomato, even some lettuce if you want. | 3. Grate cheese. | 4. Heat enchilada sauce in pan on stove to medium--have a ladle handy in sauce. | 5. Heat oil in skillet on stove--medium hot. | 6. With tongs, dip a tortilla in hot oil on each side about 5 seconds each. Put in casserole pan and pour some sauce over tortillas to cover them. Add some chopped onion and grated cheese. Continue --. | 7. Repeat as far as you want to go, ending with tortilla-sauce-cheese. | 8. Bake 350°F for about 30 minutes. | 9. Cut in servings and top with your favorite--for example, eggs, lettuce, tomatoes, olives, sour cream, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 12 - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    onion 1 chopped 64.0 14.944 1.76 0.16
    cheddar cheese 16 ounces 798.3217 48.5797 60.8267 40.279
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    cream sour - - - -
    lettuce 1/2 cup chopped 2.7 0.5166 0.2448 0.027000000000000003

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



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