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Enchiladas Santa Fe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.0231
Energy (kCal)1975.8011
Carbohydrates (g)40.1045
Total fats (g)139.4187
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute chicken in vegetable oil with garlic salt until just done. | 2. Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. | 3. Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted. | 4. NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless diced 780.1798 0.0 94.5741 41.9573
    garlic salt 1 dash - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    flour tortilla 8 - - - -
    cream cheese 5 ounces softened 418.1625 4.9612 10.0642 40.5405
    spinach leaf 5 ounces chopped 41.1068 5.9676 5.1454 0.8079999999999999
    red onion 1 diced - - - -
    tomato 1 ripe diced 41.86 9.282 2.184 0.364
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    mexican cheese 1 cup grated blend 492.36 6.1116 28.3008 39.5736

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



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