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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes. | 2. Stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling. | 3. Reduce heat and simmer uncovered until thickened, about 25-30 minutes. | 4. Mix the two cheeses together. | 5. Heat the remaining 1/2 cup oil in another skillet. | 6. Using tongs, dip each tortilla in hot oil to soften; then drain the grease off. | 7. Using tongs, dip each side of tortilla in tomato mixture. | 8. Spoon about 2 tablespoons cheese on each tortilla. | 9. Roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan. | 10. Pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese. | 11. Bake uncovered in 350 degree oven until cheese is melted, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	151.3	0.0	33.66	0.85
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
tomato	28	ounces	undrained cut	182.5707	40.4831	9.5254	1.5876
cheddar cheese	6	ounces	shredded	299.3706	18.2174	22.81	15.1046
monterey jack cheese	6	ounces	shredded	151.3	0.0	33.66	0.85
vegetable oil	1/2	cup		234.46400000000003	0.0	0.0	27.2
corn tortilla	12			-	-	-	-

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