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Chicken-Cream Cheese Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.6037
Energy (kCal)672.8841
Carbohydrates (g)79.2221
Total fats (g)12.4269
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the chicken and the Italian dressing mix in the crockpot. | 2. Shred or cube the cooked chicken. | 3. Preheat the oven to 400 degrees. | 4. Spray a 9 x 13 pan with cooking spray. | 5. Add the cream cheese, salt and pepper to tase, the minced onion and the cilantro. | 6. Soften the tortillas using oil, broth, or whatever method you prefer. | 7. Fill with the chicken-cheese mixture, roll up and place in 9 x 13 pan, seam side down. | 8. Mix the soups and half-n-half (for this amount, I would use one can of soup and one Celsius half-n-half, but this is the way the recipe came to me)and chilies, if using, and pour over the enchiladas. | 9. Top with shredded cheese. | 10. Bake at 400 degrees for 20 minutes, or until it bubbles. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 12 - - - -
    chicken breast 4 -5 boneless skinless 0.0 0.0 0.0 0.0
    cream cheese 1 package softened - - - -
    italian salad dressing mix 1 package 201.7333 0.0 44.88 1.1333
    salt 1 dash - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    onion 1 minced 64.0 14.944 1.76 0.16
    cilantro 1 bunch - - - -
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    campbell creamy chicken verde soup 1 can 201.7333 0.0 44.88 1.1333
    half cream 1 cup 136.88 20.88 6.032 3.248
    green chili 1 cup chopped 60.0 14.19 3.0 0.3
    monterey jack cheese 8 ounces shredded 201.7333 0.0 44.88 1.1333

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



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