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Chili Stuffed Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1092
Energy (kCal)282.0582
Carbohydrates (g)59.1374
Total fats (g)3.9958
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable. | 3. Pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish. | 4. Fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). Roll each tortilla and place seam side down in the sauce-lined pan. | 5. Pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. Use a spoon to spread over any exposed areas. | 6. Warm queso slightly then drizzle lightly over tortillas. | 7. Finish by topping with shredded cheese. | 8. Bake at 350F for 30 minutes, until sauce is bubbly. | 9. Serve with a dollop of sour cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 8 -10 - - - -
    enchilada sauce 12 ounces 102.0582 16.5674 2.1092 3.0958
    chili 3 cups 180.0 42.57 9.0 0.9
    queso sauce 1/2 cup - - - -
    four cheese mexican 1 cup blend - - - -
    cream sour - - - -

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



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