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Creamy Chicken Enchiladas Verde

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2875
Energy (kCal)564.052
Carbohydrates (g)41.9056
Total fats (g)38.791
  • 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. Heat oven to 350 degrees F. | 2. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese. | 3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover. | 4. Bake 15 to 20 min. or until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    breakstone 1 cup 376.96 16.12 11.16 29.76
    tomatillo salsa 1 cup 75.4 17.264 3.952 0.442
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    chicken breast 3 cups shredded cooked - - - -
    green chile 1 can chopped drained - - - -
    kraft mexican 1 1/2 cups Shredded - - - -
    flour tortilla 8 - - - -

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



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