Try this Cheese Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn large mixing bowl, stir together ricotta, egg, onions, chilies, cumin and Jack cheese. Set aside. Wrap tortillas in towel. Micro-cook on high heat until pliable. Divide filling among tortillas. Roll up each one tightly. In lightly greased 12 by 8 by 2 inch dish, place rolls, seam over rolls. Pour enchilada sauce over rolls. Micro-cook on high heat until heated throughout. Cover enchilada with cheddar cheese. Micro-cook until cheese is almost melted. Serve warm with sour cream and green onions. Approximately 13 minutes. Per serving (excluding unknown items): 1806 Calories; 139g Fat (69% calories from fat); 115g Protein; 25g Carbohydrate; 648mg Cholesterol; 1862 mg Sodium By Patty
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Serving Size: 1 Serving (1332g) | ||
Recipe Makes: 1 | ||
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Calories: 2528 | ||
Calories from Fat: 1397 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.2g | 207 % | |
Saturated Fat 93.9g | 469 % | |
Monounsaturated Fat 45g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 689.4mg | 212 % | |
Sodium 5158.3mg | 178 % | |
Potassium 1423.9mg | 37 % | |
Total Carbohydrate 129.9g | 38 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 113.4g | ||
Protein 157g | 224 % | |
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: 2528
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