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Easy Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.44
Energy (kCal)220.2067
Carbohydrates (g)-
Total fats (g)14.0667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees. Cover a cookie sheet with aluminum foil. Pat chicken breasts dry with a paper towel. Brush with olive oil. Sprinkle with salt and pepper. Bake chicken in oven for 20 minutes or until juices run clear. Let chicken cool. Shred chicken. | 2. Reduce oven temperature to 350 degrees. | 3. Mix chicken, shredded cheese, and one can of enchilada sauce together in mixing bowl. | 4. Spread half of the second can of enchilada sauce in a 13 x 9 baking dish. | 5. Place 1/6th of chicken mixture on each tortilla and roll them up. Place enchiladas seam side down into baking dish. Cover with remaining enchilada sauce. | 6. Cover dish with aluminum foil. Bake at 350 degrees for 30 minutes. | 7. Serve with sour cream, salsa, or whatever your heart desires. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 boneless boneless - - - -
    salt - - - -
    pepper - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    monterey jack pepper cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    green enchilada sauce 2 cans 100.8667 0.0 22.44 0.5667
    flour tortilla 6 - - - -

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



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