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Chicken and Black Bean Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.245
Energy (kCal)1501.8742
Carbohydrates (g)146.3328
Total fats (g)54.9734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Coat a shallow baking pan with cooking spray and set aside. | 3. In larger bowl, combine the beans, chili powder, cumin, jalapeno and 1/4 cup 1/2 cup salsa. | 4. Mash the ingredients with fork until blended. | 5. Spoon the mixture into the center of each tortilla. | 6. Divide the mixture evenly among the 4 tortillas and place over the bean mixture. | 7. Roll each tortilla, fold in the ends and place side by side in the bottom of the | 8. pan. | 9. Top each rolled tortilla with the remaining salsa, cheese and scallions. | 10. Cover pan with foil and bake 20 minutes. | 11. Uncover and bake additional 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 cup canned rinsed drained 661.54 120.9784 41.903999999999996 2.7548
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    jalapeno 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    salsa 1 cup 75.4 17.264 3.952 0.442
    wheat tortilla 4 - - - -
    chicken 12 ounces boneless skinless cooked shredded 724.2 0.442 62.321999999999996 50.422
    scallion 1/2 cup chopped 16.0 3.67 0.915 0.095

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



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