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5 Minute. Low-Fat Tex Mex Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.5724
Energy (kCal)410.9145
Carbohydrates (g)35.2923
Total fats (g)25.3613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray a 9x13 pan with Pam. | 2. Preheat oven to 375. | 3. Warm the tortillas in the microwave with wet paper towels for about 45 seconds. | 4. Mix together the chili, beans, corn and 1/2 of the cheese. | 5. Put 1/5 of the filling in the middle of each tortilla, fold both sides over and place in pan seam side down. | 6. Mix together the soup, tomatoes and the rest of the cheese and pour over the enchiladas. | 7. Bake for about 45 or 50 minutes, until cheese is browning and mixture is hot and bubbly. | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 1 can fat free refried 80.0 11.3103 11.5862 1.3793
    turkey chili 1 can fat free - - - -
    mexican corn 1 can drained - - - -
    mexican tomato 1 can diced - - - -
    cream mushroom soup 1 can fat free 330.9145 23.982 5.9862 23.982
    mexican cheese 1 bag shredded low-fat blend - - - -
    tortilla 5 - - - -

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



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