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Suggest a better descriptionRoll enchiladas as for tacos. Roast them on griddle, pile up. Keep warm by covering. If made ahead, steam pile a bit to soften enchiladas. Blanch tomatoes in hot water and peel. Mash Heat oil in a pan, add onions, stirfry till tender. Add capsicum and further stirfry for 2-3 minutes. Add tomatoes, simmer for 5 minutes. Add hot sauce remaining after applying to enchiladas. Add salt to taste. To proceed before serving: Spread some sauce on the surface of one enchilada. Place some baked beans along its length. Roll and place in an oven proof casserole. Repeat for all. Pour the prepared gravy over them. Sprinkle cheese and bake in hot oven till sauce is sizzling. Serve hot. Making time: Enchiladas 30 minutes (can be made way ahead) further procedure: 20 minutes (excluding hot sauce time) Makes: 1 casserole of 10-12 enchiladas Shelflife: Best fresh. Enchiladas 1-2 weeks(can be frozen and thawed). Hot sauce 1 week (refrigerated)
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 1 servings | ||
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Calories: 329 | ||
Calories from Fat: 231 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 363.3mg | 13 % | |
Potassium 638.5mg | 17 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.4g | ||
Protein 16.2g | 23 % | |
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: 329
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