Spinach and Mushroom Enchiladas With Cilantro Cream Sauce
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 18.9493 |
| Energy (kCal) | 701.7547 |
| Carbohydrates (g) | 48.8092 |
| Total fats (g) | 52.9804 |
-
Cuisine
Latin American >> Mexican >> Mexican
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. | 2. Remove half of the mushroom mixture and set aside, reserving for the sauce. | 3. Add wine and cook for 2 minutes more. | 4. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. | 5. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. | 6. Preheat oven to 350°F | 7. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. | 8. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan. | 9. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| corn tortilla | 12 | - | - | - | - | ||
| monterey jack cheese | 1 1/2 | 1/2 | shredded | - | - | - | - |
| butter | 1 | tablespoon | 85.5 | 3.9285 | 2.6715 | 7.2 | |
| onion | 1 | minced | 28.0 | 6.537999999999999 | 0.77 | 0.07 | |
| garlic clove | 2 | minced | 8.94 | 1.9836 | 0.3816 | 0.03 | |
| mushroom | 1 | chopped | - | - | - | - | |
| white wine | 1/4 | cup | - | - | - | - | |
| spinach | 12 | ounces | washed drained chopped | 74.8427 | 13.2676 | 7.4843 | 1.0206 |
| lime juice | 1/4 | cup | 15.125 | 5.0941 | 0.2541 | 0.0424 | |
| water | 3/4 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| season salt | considered | - | - | - | - | ||
| chicken bouillon granule | 1 | tablespoon | - | - | - | - | |
| garlic powder | 1 | tablespoon | 32.107 | 7.0548 | 1.6054 | 0.0708 | |
| cilantro | 1/2 | cup | chopped | 1.84 | 0.2936 | 0.1704 | 0.0416 |
| cream | 1 | cup | sour | 455.4 | 10.649000000000001 | 5.612 | 44.505 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.