Chicken Enchiladas Adobo
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 8.1758 |
| Energy (kCal) | 472.498 |
| Carbohydrates (g) | 33.036 |
| Total fats (g) | 37.3347 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Lightly grease a 13x9x2-inch baking dish; set aside. | 2. For sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth. | 3. Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt. | 4. To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all. | 5. Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| tomato | 1 | can | diced fire-roasted undrained | 62.068999999999996 | 13.7631 | 3.2384 | 0.5397 |
| water | 3/4 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| onion | 1 | chopped | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| adobo sauce | 1 | chipotle | - | - | - | - | |
| adobo sauce | 1 | tablespoon | - | - | - | - | |
| cilantro | 1 | tablespoon | snipped | 0.23 | 0.0367 | 0.0213 | 0.0052 |
| cumin | 1 | teaspoon | ground | 7.875 | 0.929 | 0.374 | 0.4677 |
| chili powder | 1/2 | teaspoon | 3.807 | 0.6709999999999999 | 0.1817 | 0.1928 | |
| kosher salt | 1/2 | teaspoon | - | - | - | - | |
| vegetable oil | 1 | tablespoon | 117.23200000000001 | 0.0 | 0.0 | 13.6 | |
| chicken breast half | 1 | skinless boneless skinless boneless cut | - | - | - | - | |
| corn black bean salsa | 1/2 | cup | - | - | - | - | |
| cream | 1/2 | cup | sour | 227.7 | 5.3245 | 2.806 | 22.2525 |
| lime zest | 1/2 | teaspoon | shredded | - | - | - | - |
| flour tortilla | 8 | - | - | - | - | ||
| monterey jack cheese | 3/4 | cup | shredded | - | - | - | - |
| olive | 1 | can | sliced pitted drained ripe | - | - | - | - |
| green onion | 1/2 | cup | sliced | 9.585 | 2.0377 | 0.3444 | 0.1668 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.