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Italian Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.9757
Energy (kCal)409.259
Carbohydrates (g)4.0754
Total fats (g)21.3123
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, heat sauce until heated through. | 2. Meanwhile, remove bones from chicken; cut meat into bite-size strips. | 3. Finely chop dried tomatoes. | 4. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion. | 5. To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. | 6. Spread 2 tablespoons pasta sauce over bottom of dish. | 7. Spoon about 1/4 cup of chicken mixture just below center of each tortilla. | 8. Roll up. | 9. Place seam-side down in dish. | 10. Repeat with remaining chicken mixture and tortillas. | 11. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. | 12. Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marinara sauce 1 jar - - - -
    chicken breast 8 ounces cooked 390.089 0.0 47.287 20.9786
    tomato 3 halves oil-packed - - - -
    mozzarella cheese 1 cup shredded - - - -
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337
    nonstick cooking spray - - - -
    flour tortilla 6 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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