Try this Baked Potato Enchiladas on Ancho Ranchero Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours. Cool, peel and dice. Combine potatoes with cheese, scallion greens, cilantro, lime juice and sour cream, and mix thoroughly. Season to taste with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry tortillas, one at a time, just until they bubble and soften. Dont let them get crisp. Remove with tongs and pat off excess oil with paper towels. Divide filling between the tortillas and roll up. Place on a greased baking sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with Mexican Tortilla Sal Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 07:47:43 -0400 From: Rowaan
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Serving Size: 1 Serving (2155g) | ||
Recipe Makes: 1 | ||
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Calories: 4341 | ||
Calories from Fat: 1008 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112g | 149 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 46.7g | ||
Polyunsanturated Fat 38.7g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 871.1mg | 30 % | |
Potassium 4869.8mg | 128 % | |
Total Carbohydrate 770.7g | 227 % | |
Dietary Fiber 103.8g | 415 % | |
Sugars, other 667g | ||
Protein 104.2g | 149 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4341
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