My Chicken Enchiladas
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 6.5204 |
| Energy (kCal) | 180.4657 |
| Carbohydrates (g) | 35.9254 |
| Total fats (g) | 3.2828 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cut chicken into one inch cubes. Rinse well and pat dry. | 2. Mix together garlic, chopped onion, green chilies, cilantro, jalapeños, cumin, and pepper. Mix well with chicken and let sit for one hour. | 3. Meanwhile, thoroughly blend cream cheese, sour cream, and a dash or two of your favorite hot sauce. (example: our favorite Vidalia Onion and Peach Hot Sauce. Chipotle is another popular favorite). Or leave hot sauce out, if you prefer. Set aside. | 4. Stir fry chicken and ingredients on medium heat until done--DON'T overcook. | 5. Drain all excess liquid from pan, reduce heat and simmer for 3 more minutes. | 6. Remove chicken (minus any extra liquid) and add to the cream cheese/sour cream mixture. | 7. Mix together and set aside. | 8. Assembly line setup: | 9. corn tortillas; one can enchilada sauce; one 8x8 bake pan; one 9x12 casserole dish. | 10. Lightly cover the bottom of 9x12 casserole dish with enchilada sauce, and pour the rest into the 8x8 bake pan. | 11. Take three tortillas and saturate in enchilada sauce in 8x8 pan. Place on bottom of 9x12 dish overlapping edges. | 12. Now cut another 3 tortillas in half, saturate in enchilada sauce, and fill up the empty spaces in the 9x12 dish. Cut additional tortillas, if needed. | 13. Add the chicken mixture and spread evenly. | 14. Sprinkle half of the black olives, green onions, and cheddar cheese on top of chicken. | 15. Follow the same step above for enchilada-saturated corn tortillas in creating the top layer on chicken. | 16. Spread remaining enchilada sauce over top. | 17. Sprinkle with remaining black olives, green onions, and cheddar cheese. | 18. Bake at 400 for 20-25 minutes. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast | 6 | boneless | skinless boneless | - | - | - | - |
| garlic clove | 4 | - | - | - | - | ||
| cumin | 1/2 | teaspoon | 3.9375 | 0.4645 | 0.187 | 0.2338 | |
| cilantro | 1 | tablespoon | 0.23 | 0.0367 | 0.0213 | 0.0052 | |
| brown onion | 1 | chopped | - | - | - | - | |
| green chilies | 1 | can | chopped | 89.955 | 21.2744 | 4.4978 | 0.4498 |
| jalapeno brand | 3 | teaspoons | pre-diced | - | - | - | - |
| oil chicken | 2 | tablespoons | - | - | - | - | |
| pepper | 1/4 | teaspoon | 1.4432 | 0.3677 | 0.0597 | 0.0187 | |
| cream cheese | 1 | package | - | - | - | - | |
| cream | 1 | container | sour | - | - | - | - |
| sauce | 1 | dash | - | - | - | - | |
| red enchilada sauce | 1 | can | 84.9 | 13.7821 | 1.7546 | 2.5753 | |
| corn tortilla | 6 -8 | - | - | - | - | ||
| green onion | 2 | bunches | chopped | - | - | - | - |
| black olive | 1 | can | chopped | - | - | - | - |
| sharp cheddar cheese | 1 | package | shredded | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.