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Kim's Green Sauce Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.88
Energy (kCal)201.7333
Carbohydrates (g)-
Total fats (g)1.1333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the four chicken breasts in a large sauce pan or medium pot and add one can of enchilada sauce. Ensure the sauce completely covers the chicken. Add a little water if necessary. Bring to a boil then simmer for 25 minutes more. Let the chicken cool in sauce. (This whole step can be done in the slow cooker also). | 2. Use fork to shred the chicken into small pieces. | 3. Add 1/3 of a can of enchilada sauce to the bottome of an 11x7 Pyrex Pan. Roll shredded chicken in each of the 8 flour tortillas. Place each rolled/filled tortilla in the 11x7 pan, side by side. Cover the tortillas with the remaining enchilada sauce. Add the shredded cheese over the tortillas. | 4. baked at 350 degrees or 30 minutes. | 5. To serve, top with sour cream, salsa, and cilantro. Serve with refried beans and spanish rice. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green enchilada sauce 2 cans 201.7333 0.0 44.88 1.1333
    chicken breast 4 boneless skinless boneless - - - -
    flour tortilla 8 - - - -
    monterey jack cheddar cheese 8 ounces shredded blend 201.7333 0.0 44.88 1.1333
    cream sour - - - -
    cilantro - - - -
    salsa - - - -

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



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