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Easy Green Chile Chicken Enchiladas

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.2091
Energy (kCal)547.27
Carbohydrates (g)16.1569
Total fats (g)40.6072
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 210 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the chicken breasts in a slow cooker along with one can of enchilada sauce. Cook on High until tender and no longer pink, about 3 hours. Shred using two forks and return to the slow cooker. | 2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. | 3. Pour the remaining can of enchilada sauce into a shallow dish. Dip tortillas in the sauce; fill each with 1/3 cup shredded chicken, a sprinkle of Mexican style cheese, and a bit of grated zucchini. Roll up and place in the prepared baking dish, seam side down. Top enchiladas with any leftover sauce and remaining cheese. | 4. Cover dish and bake in preheated oven for 20 minutes. Remove cover; continue to bake until the cheese has melted, and enchiladas are hot, about 10 additional minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 skinless boneless - - - -
    green enchilada sauce 2 cans - - - -
    corn tortilla 24 - - - -
    mexican cheese 1 cup shredded 492.36 6.1116 28.3008 39.5736
    zucchini 1 shredded 54.91 10.0453 3.9083 1.0336

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



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