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Rice Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.8069
Energy (kCal)291.4263
Carbohydrates (g)14.8009
Total fats (g)3.792
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put rice in medium bowl, stir in onion and half the enchilada sauce. | 2. Warm tortillas in microwave to soften or heat small amount of oil in skillet and place tortillas in oil just until soft and warm. If heating in oil, drain on paper towels). | 3. Spread each tortilla with some rice mixture and some cheese. You should end up using about half of the cheese. | 4. Roll up each tortilla and place in baking dish. | 5. Pour remaining sauce over. | 6. Cover and bake at 350 for 25 minutes. | 7. Uncover and sprinkle with cheese and olives. | 8. Return to oven until cheese melts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1 cup uncooked Cooked 201.7338 0.0 44.8801 1.1333
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834
    monterey jack cheese 1/2 lb shredded 201.7338 0.0 44.8801 1.1333
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    olive sliced ripe - - - -
    corn tortilla 8 -12 - - - -

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



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