Easy Chicken Enchiladas from Reynolds®
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 75.9218 |
| Energy (kCal) | 1390.612 |
| Carbohydrates (g) | 242.4007 |
| Total fats (g) | 20.934 |
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Cuisine
North American >> US >> US
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Dietary Style
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Preparation Time
Cooking Time - 20 minutes, Preparation Time - 40 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish. | 2. Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon. | 3. Stack tortillas; wrap tightly in Reynolds Wrap(R) Aluminum Foil. | 4. Bake tortillas about 10 minutes or until warm. | 5. Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese. | 6. Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese. | 7. Bake, uncovered, about 20 minutes or until heated through. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| tomato | 2 | cans | diced fire-roasted | 124.1379 | 27.5262 | 6.4768 | 1.0795 |
| salsa | 1 | cup | 75.4 | 17.264 | 3.952 | 0.442 | |
| chili powder | 1 | tablespoon | 22.56 | 3.9760000000000004 | 1.0768 | 1.1424 | |
| flour tortilla | 8 | - | - | - | - | ||
| canola oil | 1 | tablespoon | 123.76 | 0.0 | 0.0 | 14.0 | |
| 1 | cup | peeled chopped | - | - | - | - | |
| onion | 1 | chopped | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| garlic | 2 | cloves | minced | 8.94 | 1.9836 | 0.3816 | 0.03 |
| black bean | 1 | can | rinsed drained | 991.8141 | 181.3769 | 62.8246 | 4.1301 |
| chicken | 1 | cup | shredded cooked | - | - | - | - |
| monterey jack cheese | 1 1/4 | cups | shredded divided | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.