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Cheesy Poblano Chicken Enchiladas

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7148
Energy (kCal)54.09
Carbohydrates (g)6.5393
Total fats (g)2.2053
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl. | 2. Stir the remaining soup and the milk in a small bowl. | 3. Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish. | 4. Bake for 30 minutes or until the enchiladas are hot and bubbling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 cups shredded cooked - - - -
    monterey jack cheese 1/2 cup shredded crumbled - - - -
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    corn tortilla 6 warmed - - - -
    tomato 1/2 cup chopped 13.41 2.898 0.6556 0.149
    green onion 2 tablespoons sliced 3.24 0.6888 0.1164 0.0564
    cilantro leaf 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052

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



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