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Encilantrada De Pollo-Envueltos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1416
Energy (kCal)614.1094
Carbohydrates (g)88.8916
Total fats (g)18.1522
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes. | 2. Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 8 -10 diced 0.0 0.0 0.0 0.0
    cooking oil 1 tablespoon - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    cilantro leaf 1 bunch - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salsa verde 3 cans 541.1694 71.964 0.0 17.9622
    chicken stock thigh 1/3 cup - - - -
    salt pepper - - - -
    corn tortilla 24 -30 - - - -
    cooking oil - - - -
    mexican crema - - - -
    mexican cheese - - - -

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



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