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Cheesy Tex-Mex Enchiladas With Simmered Guajillo Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)132.6225
Energy (kCal)2534.1
Carbohydrates (g)147.7027
Total fats (g)157.2435
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set out the cheese and steam heat the tortillas. Coat the bottom of a 13x9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve. | 2. Cheeses to use - such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others - Monterey Jack or mild cheddar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cheese 4 cups grated 1906.2 12.636 115.56 155.196
    corn tortilla 12 - - - -
    chili sauce 2 1/2 cups 627.9 135.0667 17.0625 2.0475
    white onion - - - -
    cilantro - - - -

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



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