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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. SAUCE: | 2. Place garlic in cold, non-reactive (non-aluminum – use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld. | 3. ENCHILADAS: | 4. Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan. | 5. Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix. | 6. Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan – in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two “lanes” that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people. | 7. For Vegetarian option use Vegetable broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	1/4	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
parsley	2	teaspoons	dried	0.9	0.1582	0.0743	0.0198
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salsa	1/2	cup		37.7	8.632	1.976	0.221
tomato paste	12	ounces		278.959	64.3307	14.6964	1.5989
beef broth	2	cups		33.6	0.192	5.472	1.056
water	1	cup		0.0	0.0	0.0	0.0
smoky ancho sauce			chili-based	-	-	-	-
cilantro	2	teaspoons		0.1533	0.0245	0.0142	0.0035
corn tortilla	8 -10			-	-	-	-
cheese	1 1/2		grated grated	714.825	4.7385	43.335	58.1985
onion	1/2		diced	32.0	7.472	0.88	0.08
black olive	3 7/8	7/8	sliced	-	-	-	-
green chilies	2	ounces	diced	15.3087	3.7818	0.0	0.0

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