Cheese Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with melted cheese and smothered in a homemade red enchilada sauce made from chili powder, cumin, and tomato sauce. A classic vegetarian Mexican casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons canola oil
- 1/3 cup corn starch
- 1/3 cup chili powder
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 8 ounces tomato sauce
- 2 teaspoons dried oregano
- salt (to taste)
- 12 corn tortillas
- 5-6 cups Grated Cheese (I use 1/2 Colby Jack and 1/2 Queso Quesadilla)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1987mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 388mg
- Calcium
- 783mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.