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 |
|---|---|---|
| Milk Powder | 1 cup (244ml) whole | 149 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 4 cups (1 kg) cheese, grated
- 2 onions, diced
- 1/2 cup milk powder
- Mix cheese, onion, and milk powder together to make a filling.
- 2 small cans tomato paste
- 2 tablespoons oil
- 1 onion, diced
- 3/4 cup water
- 1 teaspoon garlic powder
- 1+1/2 teaspoons chili powder (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 20 tortilla shells
Directions
In another bowl, mix the tomato paste with oil, the other onion, water, and seasoning for the sauce.
Dip tortillas in the sauce.
Place some cheese mixture on each tortilla and roll them up.
Place enchiladas, flap side down, in baking dish.
Pour the sauce over the enchiladas.
Bake at 375°F (190°C) until bubbly (about 30 minutes).
Category:New Guinean Recipes
Category:New Guinean Appetizers