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Chuy's Chicka Chicka Boom Boom Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6954
Energy (kCal)253.5483
Carbohydrates (g)47.3606
Total fats (g)3.1211
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice. | 2. Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add American cheese, whipping as needed to remove clumps and make sure it doesn’t stick to the bottom. When the cheese is melted and mixed, remove from heat. | 3. To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 10 - - - -
    chicken 1 1/4 cooked - - - -
    vegetable broth 1/2 cup 81.18 13.161 2.9766 1.9188
    water 1/4 cup 0.0 0.0 0.0 0.0
    salt pepper - - - -
    green chilies 3/4 lb roasted 91.8526 22.691 0.0 0.0
    tomatillo 2 ounces 18.1437 3.3112 0.5443 0.5783
    cilantro 1 1/2 1/2 5.52 0.8808 0.5112 0.1248
    green onion 1 ounce 7.6544 1.6273 0.275 0.1332
    serrano pepper 3/4 ounce 6.8039 1.4246 0.37 0.0936
    lime juice 1/2 ounce 3.5437 1.1935 0.0595 0.0099
    american cheese 1 1/4 1/4 38.85 3.0712 5.9588 0.2625

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



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