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Chicken Cream Cheese Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0393
Energy (kCal)421.4959
Carbohydrates (g)45.1761
Total fats (g)25.2644
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken. | 3. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. | 4. Heat until the cheeses are completely melted. | 5. Coat baking pan with cooking spray. | 6. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. | 7. Pour enchilada sauce over the rolled tortillas. | 8. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 cups pre-cooked - - - -
    cream cheese 1 package cubed - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    onion 1 tablespoon chopped 4.0 0.934 0.11 0.01
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    cheddar cheese 1 1/2 cups shredded shredded - - - -
    green chilies 1 can 97.1514 24.0 0.0 0.0
    flour tortilla 8 -10 - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753

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



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