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Low-carb enchiladas.
材料
做法
- Enchiladas: mix cauliflower, eggs and mozzarella cheese. On 2 greased cookie sheets, drop dough by scant 1/3 cup, to form 12 6” rounds. Bake one pan at a time for 12-14 minutes or until edges have browned slightly and crust has slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen them from the pan and let set.
- Preheat oven to 350 °F (175 °C).
- Enchilada sauce: cook and stir onion, garlic and chili powder in oil in a pan on the stove over medium heat, until onion is tender, about 5 minutes. Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated. Mix cheeses in separate bowl.
- Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add 1/4 cup cheese in each shell. Roll and place seam-side down in pan until all shells have been used. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until cheese is bubbly and golden.
- Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted.
- Optional: top with shredded lettuce, olives and chopped, fresh tomato.
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经典土豆泥配方的独特之处。
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易于准备的美味米饭。
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营养总结:
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Cheesy Enchiladas的每一食用份量含有518卡路里
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热量分解: 67% 脂肪, 6% 碳水物, 27% 蛋白质. |
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营养成分
食用量
每份
能源
2166 千焦
518 千卡
蛋白质
34.16克
脂肪
38.36克
饱和脂肪
16.05克
反链脂肪
0克
多不饱和脂肪
1.388克
单不饱和脂肪
7.534克
胆固醇
192毫克
碳水化合物
8.28克
糖
4.55克
纤维
3.3克
钠
1557毫克
钾
185毫克
热量分解:
碳水化合物 (6%)
脂肪 (67%)
蛋白质 (27%)
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