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Cream of Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.7291
Energy (kCal)1737.8685
Carbohydrates (g)96.9402
Total fats (g)117.5601
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside. | 2. Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce. | 3. Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat. | 4. Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil. | 5. Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them. | 6. Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top. | 7. Bake at 375 for 18-20 minutes or until brown and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    green chilies 2 cans diced 194.3028 48.0 0.0 0.0
    jalapeno 1 can diced 39.1304 8.7706 1.2279 0.4993
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    cheese 2 1/4 cups shredded 1072.2375 7.1078 65.0025 87.2977
    corn tortilla 1 dozen - - - -

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



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