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Enchilada Chicken Cheese Browns #SP5

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.422
Energy (kCal)168.2
Carbohydrates (g)29.232
Total fats (g)3.886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven 400*. | 2. Spray 9 X 13 baking pan with non stick cooking spray. | 3. Mix cream cheese with cream of chicken soup in large mixing bowl. | 4. Add shredded hash browns and gently mix until blended. | 5. Add 1 Cup Enchilada Sauce to the greased baking pan. | 6. Gently spoon in potato mixture and flatten the top with the spoon. | 7. Add the 1 1/2 cups Enchilada Sauce on the top of dish. | 8. Add 1 1/2 cup Frito Corn Chips and gently push down into sauce and potatoes. | 9. Spread the balance of corn chips on the top. Do not push down. | 10. Bake 30 minutes. Let set 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 packages Shredded - - - -
    campells cream chicken soup 1 can - - - -
    cream cheese 1 package - - - -
    el paso enchilada sauce 2 1/2 cups 168.2 29.232 3.4219999999999997 3.886
    frito corn chip 3 cups - - - -

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



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