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Shortcut Beef or Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0222
Energy (kCal)275.4239
Carbohydrates (g)53.1702
Total fats (g)5.3172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the two cans of roast beef into a medium bowl, gravy and all. | 2. Add the chilies, salsa, and 1 cup of the cheese. | 3. Break the chunks of roast beef up (shred them) with a fork as you mix the ingredients together. | 4. Pour a thin layer of enchilada sauce in a 9x13 baking pan, just enough to cover the bottom. | 5. Place about 2 T of the mixture on each tortilla and roll up. | 6. Place each enchilada seam side down in the pan. Pour the rest of the enchilada sauce over the enchiladas in the pan. | 7. Top with the remaining two cups of shredded cheese. | 8. Cover with foil and bake in a 350 degree oven for 40 minutes. | 9. Remove foil and top with black olives and chopped green onions, if desired. Bake an additional five minutes. | 10. Let rest for 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 2 cans canned - - - -
    green chilies 1 can mild 97.1514 24.0 0.0 0.0
    chunky salsa 1 cup 3.68 0.5872 0.3408 0.0832
    cheddar cheese 3 cups shredded divided - - - -
    taco flour tortilla 8 soft - - - -
    red enchilada sauce 2 cans 169.8 27.5642 3.5092 5.1506
    black olive 1 can sliced - - - -
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834

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



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