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Cheese Enchiladas (Vegetarian-Meatless)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.9553
Energy (kCal)465.5528
Carbohydrates (g)12.7802
Total fats (g)44.6469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic. | 3. Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish. | 4. Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada. | 5. Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking. | 6. Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 8 -10 - - - -
    cheddar cheese 1 cup shredded - - - -
    monterey jack cheese 1 cup shredded - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    garlic clove 1 crushed - - - -
    tomato sauce 1 can - - - -
    green bell pepper 1/2 can diced - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    cayenne pepper 1/4 - 1 teaspoon 0.0 0.0 0.0 0.0
    cheddar cheese 1/2 cup shredded - - - -

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



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