Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 (8-inch) soft flour tortillas
- 1/2 cup chopped onion
- 1 pound ground beef, browned and drained
- 1 (4 ounce) can chopped green chiles
- 1 clove garlic, minced
- 1 teaspoon dried cilantro
- 1 (10.5 ounce) package firm tofu, mashed
- 1/2 teaspoon cumin seed
- 2 cups diced tomato, drained
- 2 cups thick tomato salsa
- 1 cup shredded Cheddar cheese
- =
Directions
Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish with nonstick spray.
In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 to 30 minutes.
Yields 8 servings.
Per Serving: 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium