RecipeDB

Cooking in progress....

Enchilada Suiza Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.2367
Energy (kCal)2665.0833
Carbohydrates (g)126.9709
Total fats (g)197.006
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry chicken tenders in oil and mix in enchilada sauce. | 2. Can either leave whole or shred. | 3. In a small mixing bowl, combine enchilada sauce, evaporated milk, and green chilies. | 4. Spray a 9X13 pan. | 5. Dip flour torilla in enchilada sauce mixture. | 6. Fill with chicken. | 7. Roll tortilla and place seam side down in pan. | 8. Repeat til pan is full. | 9. Cover with remaining enchilada suace. | 10. Sprinkle with cheese. | 11. Bake at 350 degrees 30 minutes til hot and bubbly. | 12. If the recipe will be split into two pans- make 1 1/2 times the sauce, so there is enough for each pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken tender 1 lb 1143.0541 79.6509 74.1624 58.4681
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    green enchilada sauce 1 -2 tablespoon - - - -
    green enchilada sauce 1 can - - - -
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    flour tortilla 6 -8 - - - -
    mexican cheese 1 cup shredded blend 492.36 6.1116 28.3008 39.5736

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



    Similar Recipes by Processes Similar Recipes by Category Composition