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Special Ingredient Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.305
Energy (kCal)304.089
Carbohydrates (g)20.5301
Total fats (g)8.9361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 275 degrees. | 2. Wrap 8 corn tortillas in foil and warm in the oven. | 3. Bring broth to a boil in a saute pan. | 4. Set chicken into broth with bay, oregano and onion. | 5. Return to a boil, cover and reeduce heat to simmer. | 6. Poach chicken in broth 10 minutes. | 7. Remove chicken breasts to a bowl and shred with 2 forks. | 8. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks. | 9. Combine all sauce ingredients and heat through, keeping warm until needed. | 10. Remove tortillas from oven and switch broiler on high. | 11. Pile chicken mixture into warm corn tortillas and roll. | 12. line casserole or baking dish with enchiladas, seam side down. | 13. Pour hot tomato sauce over the chicken enchiladas and top with cheese. | 14. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. | 15. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla - - - -
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    chicken breast 4 pieces boneless skinless - - - -
    bay leaf 1 - - - -
    oregano 2 sprigs - - - -
    onion 1 quartered 28.0 6.537999999999999 0.77 0.07
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt - - - -
    tomato sauce 2 cups - - - -
    cayenne pepper sauce 2 teaspoons - - - -
    cinnamon 1/4 teaspoon ground - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    monterey jack cheese 2 1/2 cups shredded - - - -

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



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