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Chicken Green Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)478.8568
Energy (kCal)4231.8135
Carbohydrates (g)23.982
Total fats (g)233.7687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Warm green enchilada sauce and cream of mushroom soup in pot til thoroughly mixed. | 2. Take off heat and set aside. | 3. Submerge corn tortilla into hot oil 8-10 on each side to warm and make soft. | 4. Do not leave in too long or they will get too hard to work with. | 5. After warming tortilla in oil, place in enchilada sauce and mushroom soup mixture to coat both sides. | 6. Take out and place on plate. | 7. Put some shredded chicken and shredded pepper jack cheese into tortilla and roll. | 8. Place rolled enchilada on cookie sheet or shallow baking pan. | 9. Continue this until all tortillas are rolled. | 10. Pour left over enchilada sauce and cream of mushroom soup mixture over rolled enchilada's. | 11. Top with shredded jack cheese. | 12. Place in preheated 350 degree oven for 15-20 min or until cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn oil enough - - - -
    chicken 1 - - - -
    chicken breast 5 boiled shredded 3900.8990000000003 0.0 472.8706 209.7867
    corn tortilla 2 - - - -
    green enchilada sauce 1 can - - - -
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    monterey jack pepper cheese 1 shredded - - - -
    monterey jack cheese 1/2 shredded - - - -

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



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