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Creamy Chicken Enchiladas from Reynolds Wrap®

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.3192
Energy (kCal)1895.345
Carbohydrates (g)68.5793
Total fats (g)159.7128
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. | 2. Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil. | 3. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 1/2 cups chopped cooked - - - -
    cream chicken soup 1 can condensed 274.5 21.838 7.2589999999999995 17.5985
    cream 1 cup sour divided 792.0 15.96 8.712 83.23200000000001
    cheese 1 1/2 cups shredded 714.825 4.7385 43.335 58.1985
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    flour tortilla 12 - - - -
    salsa 1 1/2 cups 113.1 25.896 5.928 0.6629999999999999

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



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