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Campbell's Creamy Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.4431
Energy (kCal)416.0824
Carbohydrates (g)57.5169
Total fats (g)4.9295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees (F). | 2. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. | 3. In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla. | 4. Roll up and place, seam down, in a 13X9 baking dish. | 5. Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil. | 6. Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling. | 7. Top with tomato and green onion and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    campbell chicken soup 1 can 194.6777 29.973000000000003 10.5052 3.012
    cream 1 container sour - - - -
    pace picante sauce 1 cup 64.0 16.0 0.0 0.0
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    chicken 2 cups cooked shredded - - - -
    monterey jack cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    flour tortilla 10 - - - -
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337

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



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