Know what’s on your plate
Cheese enchilada
Calories & nutrition facts
mexican, restaurant prepared
Nutrition facts
Per 100 g% DV- Calories 273 kcal —
- Protein 11 g 22%
- Carbohydrate 14 g 5%
- Fat 18 g 24%
- Saturated fat 8.4 g 42%
- Fibre 1.9 g 7%
- Sugars 2.6 g —
- Sodium 528 mg 23%
- Cholesterol 42 mg 14%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 205 µg 23%
- Vitamin E 1.3 mg 9%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 0.63 mg 4%
- Pantothenic acid (B5) 0.33 mg 7%
- Vitamin B6 0.12 mg 7%
- Folate (B9) 17 µg 4%
- Vitamin B12 0.86 µg 36%
Minerals
- Calcium 314 mg 24%
- Iron 0.66 mg 4%
- Magnesium 29 mg 7%
- Phosphorus 268 mg 21%
- Potassium 140 mg 3%
- Zinc 1.8 mg 17%
- Copper 0.06 mg 6%
- Manganese 0.12 mg 5%
- Selenium 15.8 µg 29%
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Questions about Cheese enchilada
What is a cheese enchilada?
It is a tortilla filled or rolled around cheese, covered with chilli-based sauce and usually baked. Corn tortillas are traditional, though flour tortillas are also used.
How do you stop corn tortillas cracking when you roll enchiladas?
Warm them first so they become flexible: wrap a small stack in a clean, damp tea towel and microwave for about 30 seconds, or heat each briefly in a dry frying pan. Keep them covered while you fill them.
How long should you bake cheese enchiladas?
Bake them in a preheated oven at 190 °C for about 20 minutes, until the sauce bubbles and the cheese has melted. Cover the dish with foil if the tops are browning before the centre is hot.
What cheese works well in cheese enchiladas?
Use a cheese that melts smoothly, such as Monterey Jack, mild Cheddar or a mixture. Grate it yourself if possible; pre-grated cheese may melt less evenly.
What goes well with cheese enchiladas?
Serve them with refried or black beans, rice, and a fresh salsa or shredded lettuce to balance the rich cheese and sauce. A spoonful of sour cream or plain yoghurt is a common topping.
How long do leftover cheese enchiladas keep in the fridge?
Refrigerate them in a covered container within two hours of cooking and eat them within three to four days. Reheat until steaming hot all the way through.
Can you freeze cheese enchiladas?
Yes. Freeze them in a covered, freezer-safe dish, either before or after baking, for up to three months. Thaw overnight in the fridge, then bake covered at 180 °C until piping hot; uncover for the last few minutes if you want the cheese browned.
Can you make cheese enchiladas with flour tortillas instead of corn tortillas?
Yes. Flour tortillas are softer and easier to roll without warming, but they can become more tender under the sauce. Use enough sauce to coat them without leaving them submerged.
Source: Canadian Nutrient File 7582 · per 100 g · carbohydrate per EU label, fibre excluded
