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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat. Heat oil in another saucepan. Add remaining onions and garlic and saute until soft. Add peppers and saute for several more minutes. | 2. Combine beans and squash with vegetables. Continue to saute. Add 2 tablespoons cilantro, salt, pepper, onion powder, garlic powder, and red pepper. Preheat oven to 350F degrees. Cover the bottom of a large shallow pan with a thick layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean mixture and some cheese. Fold top and bottom of tortilla in an inch or two. Bring the sides together carefully so the tortilla is compact and closed. Turn the enchilada over and place in the pan (seam side down). Repeat with each tortilla until they all fit snugly in the pan. Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle with cilantro. Bake about 15-20 minutes. | 3. Top with ranch dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	16	ounces	crushed	104.3261	23.1332	5.4431	0.9072
cilantro	1 1/2	cups	chopped divided	5.52	0.8808	0.5112	0.1248
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
onion	1		chopped divided	60.0	14.01	1.65	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	4			-	-	-	-
red bell pepper	1		chopped	-	-	-	-
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
kidney bean	16	ounces	canned	131.5416	18.5973	19.0509	2.2680000000000002
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
salt pepper				-	-	-	-
onion powder	1/4	teaspoon		2.046	0.4747	0.0625	0.0062
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
red pepper	1/4	teaspoon		0.3125	0.0688	0.0146	0.0034
tortilla	8			-	-	-	-
monterey jack pepper cheese	2	cups	shredded	-	-	-	-
tomato	2		sliced	32.76	7.0798	1.6016	0.364
guacamole	1	cup		-	-	-	-

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