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Skinny Sour Cream Enchildas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.9394
Energy (kCal)1862.7324
Carbohydrates (g)96.8819
Total fats (g)164.9815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. | 2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat mixture. | 3. Warm the tortillas until flexible. | 4. Fill each tortilla with about 2 tbls. of the chicken mixture. | 5. Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do). | 6. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray. | 7. Pour/Spread the sour cream sauce over enchiladas. | 8. Top with the remaining cheese. | 9. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream 16 ounces sour fat free 1496.8532 30.1639 16.4654 157.3057
    cream chicken soup 1 can fat free 204.4978 27.7373 6.6927 7.5106
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    chicken breast 2 1/2 cups shredded cooked - - - -
    rotel 1 can - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    carb flour tortilla 8 low - - - -
    monterey jack pepper cheese 1 cup shredded - - - -
    green chilies 1 can diced 97.1514 24.0 0.0 0.0

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



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