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Chicken Enchiladas III

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3898
Energy (kCal)646.83
Carbohydrates (g)65.8794
Total fats (g)36.1145
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). | 2. In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside. | 3. In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all. | 4. Bake in the preheated oven for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cheese food 1 loaf processed cubed - - - -
    cream 1 container sour - - - -
    cream chicken soup 2 cans condensed 549.0 43.676 14.517999999999999 35.196999999999996
    milk 8 fluid ounces evaporated - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chicken chunk 1 can drained - - - -
    cheddar cheese 2 cups shredded - - - -
    green chile pepper 1 can chopped 89.955 21.2744 4.4978 0.4498
    flour tortilla 10 - - - -

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



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