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Quick Mexican Cheese Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.1889
Energy (kCal)732.513
Carbohydrates (g)54.4198
Total fats (g)52.6416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce. | 2. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan. | 3. In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered. | 4. Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly. | 5. To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 12 - - - -
    cheddar cheese 1/2 - 1 lb grated 0.0 0.0 0.0 0.0
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    green chili pepper 4 ounces chopped 45.3592 10.7274 2.2680000000000002 0.2268
    green onion 4 -6 chopped 0.0 0.0 0.0 0.0
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    enchilada sauce 1/2 cup 33.6 5.4544 0.6944 1.0192
    salsa - - - -
    cream sour 449.056 10.5007 5.5338 43.885
    green onion 0.0 0.0 0.0 0.0

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



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