New Mexico Enchiladas Recipe

New Mexico Enchiladas
submitted by sumit at ifood.tv

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Corn tortillas/Flour tortillas6
 Chili sauce3 Fluid Ounce (1/3 Cup / 90 Milliliter)
 Mature cheddar cheese1 1⁄2 Ounce, grated (45 Gram, Tasty)
For cheese and spinach filling
 Vegetable oil2 Teaspoon
 Onion1 , chopped
 Fresh chili2 , chopped (Green / Red Colored)
 Cumin seeds1 Teaspoon
 Spinach8 Ounce, leaves shredded (1/2 Bunch / 250 Gram)
 Tomatoes3 , peeled and chopped
 Potatoes2 , cooked and chopped
 Feta cheese5 Ounce, crumbled (155 Gram)
 Mature cheddar cheese4 Ounce, grated (125 Gram, Tasty)

Nutrition Facts

Serving size: Complete recipe

Calories 2142 Calories from Fat 879

% Daily Value*

Total Fat 98 g151.1%

Saturated Fat 61.8 g309.2%

Trans Fat 0 g

Cholesterol 126.2 mg

Sodium 2577.7 mg107.4%

Total Carbohydrates 229 g76.5%

Dietary Fiber 27.2 g108.7%

Sugars 29.8 g

Protein 91 g182.4%

Vitamin A 511.2% Vitamin C 421.8%

Calcium 129.1% Iron 114.4%

*Based on a 2000 Calorie diet

Directions

1. To make filling, heat oil in a nonstick frying pan over a medium heat, add onion, chilies and cumin seeds and cook, stirring, for 4 minutes or until onion is golden and soft. Add spinach, tomatoes and potatoes and cook for 4 minutes or until spinach wilts and mixture is heated through. Stir in feta cheese and tasty cheese (mature Cheddar).
2. Warm tortillas in a dry frying pan over a medium heat for 20-30 seconds or until heated through. Remove from pan, spread with a little chili sauce and place in a baking dish. Top with some of the filling then another tortilla. Repeat layers to use all the filling and tortillas. Scatter tortilla stack with tasty cheese (mature Cheddar) and bake at 180°C/350°F/Gas 4 for 20 minutes or until cheese melts and filling is heated. To serve, cut into wedges.
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