Photo: Markus Spiske
Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce
16 ingredients
30 min + 25 min
2
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Estimated Nutrition (whole recipe, rough)
733
Calories
27g
Protein
38g
Fat
76g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- Filling:
- 2 large ears sweet corn
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- 1 cup ricotta
- 1 tablespoon honey
- 1 tablespoon lime juice
- ¼ cup cilantro
- Sauce:
- 2 large slicing tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½-1 teaspoon chipotle powder
- ¼ teaspoon salt
- 6-8 corn tortillas
- ½ cup queso fresco cheese (or other favorite cheese)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes