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Italian-Style Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.9087
Energy (kCal)69.6033
Carbohydrates (g)4.0754
Total fats (g)0.617
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. Cut chicken 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. Spread 2 tablespoons of the pasta sauce over bottom of the dish. | 6. Spoon about 1/4 cup of the chicken mixture in each tortilla. Roll up. Place seam-side down in dish. | 7. Repeat with remaining chicken mixture and tortillas. | 8. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. | 9. Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marinara sauce 1 container - - - -
    chicken breast half 2 ounces cooked cooked 50.4333 0.0 11.22 0.2833
    sun tomato oil 3 sun-dried drained packed 50.4333 0.0 11.22 0.2833
    mozzarella cheese 1 cup shredded - - - -
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337
    flour tortilla 6 - - - -

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



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