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20 Min. Sour Cream Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.3379
Energy (kCal)803.5942
Carbohydrates (g)59.8866
Total fats (g)47.251
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat tortillas in oil (corn or flour) and drain. | 2. Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese. | 3. Bake 350 for 20 minutes. | 4. Top with salsa or any relish you like. | 5. P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens. | 6. Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 cans canned - - - -
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cream 1 pint sour - - - -
    mexican cheese 1 cup 492.36 6.1116 28.3008 39.5736
    green onion 1/2 cup 9.585 2.0377 0.3444 0.1668
    flour tortilla 8 -10 - - - -

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



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