Directions:
- Preheat oven to 350°F.
- Combine meat, eggs, cornbread, poblano, onion, zucchini, bouillon, cumin, garlic, paprika, oregano, and chili powder.
- Shape into a loaf with hands, place on baking sheet and top with 1/2 of enchilada sauce; bake 30 minutes.
- Top with remaining enchilada sauce and 15 minutes more than top with cheddar cheese and bake an additional 15 minutes.
- Allow to rest 5 to 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.39 Kcal (1346 kJ) | ||
| Calories from fat | 146.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.3g | 25% | |
|---|---|---|---|
| Cholesterol | 146.68mg | 49% | |
| Sodium | 541.19mg | 23% | |
| Potassium | 818.38mg | 17% | |
| Total Carbs | 12.25g | 4% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 30.38g | 61% | |
| Vitamin C | 34.5mg | 57% | |
| Iron | 3.3mg | 18% | |
| Calcium | 160.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 90.95 Kcal (381 kJ) | ||
| Calories from fat | 41.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 25% | |
|---|---|---|---|
| Cholesterol | 41.51mg | 49% | |
| Sodium | 153.15mg | 23% | |
| Potassium | 231.59mg | 17% | |
| Total Carbs | 3.47g | 4% | |
| Sugars | 1g | 14% | |
| Dietary Fiber | 0.51g | 7% | |
| Protein | 8.6g | 61% | |
| Vitamin C | 9.8mg | 57% | |
| Iron | 0.9mg | 18% | |
| Calcium | 45.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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