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Five-Star Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.0354
Energy (kCal)288.355
Carbohydrates (g)58.036
Total fats (g)4.6866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare filling: mix filling ingredients; set aside. | 2. Preheat oven to 350. | 3. Pour enchilada sauce on a large dinner plate. | 4. Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking. | 5. Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan. | 6. Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan. | 7. Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives. | 8. Pop the pan into the oven for about 30 minutes. | 9. Serve with sour cream and guacamole. | 10. ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken meat 3 cups cooked - - - -
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    onion 1 diced 64.0 14.944 1.76 0.16
    enchilada sauce mexican gravy 1 cup - - - -
    corn tortilla 12 - - - -
    enchilada sauce 2 cups 134.4 21.8176 2.7776 4.0768
    monterey jack cheese 1 cup grated - - - -
    sharp cheddar cheese 1 cup grated - - - -
    black olive 1/2 cup sliced - - - -

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



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