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SOUR CREAM SHREDDED CHICKEN ENCHILADAS

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)269.2872
Energy (kCal)2647.4553
Carbohydrates (g)73.953
Total fats (g)136.97
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the chicken into the crockpot. | 2. Pour Rotel & seasoning on top. | 3. Cook on low 6-8 hours. | 4. Turn off pot, and shred chicken with two forks. | 5. Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown. | 6. Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. | 7. Turn heat to low. Stir in sour cream and green chiles. | 8. In a large bowl combine chicken, and 1 ½ cups of cheese. | 9. Pour 1 cup of sauce into a 9x13 baking dish. | 10. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish. | 11. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese. | 12. Bake at 350 degrees for 20-25 minutes or until browned and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 1/2 1/2 1170.2697 0.0 141.8612 62.93600000000001
    chilies 1 can 97.1514 24.0 0.0 0.0
    taco seasoning 1 packet low sodium - - - -
    corn tortilla 10 - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    green chilies 1 can 97.1514 24.0 0.0 0.0
    monterey jack cheese 16 ounces shredded 403.4667 0.0 89.76 2.2667

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



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