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Chicken Enchilada Bake With Salsa Cream Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.4974
Energy (kCal)990.6725
Carbohydrates (g)83.7694
Total fats (g)68.7489
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium pan over medium heat, melt butter. | 2. Add flour and blend. | 3. Whisk in stock, salt and pepper. | 4. Stir until mixture boils and is thickened, about 2 minutes. | 5. Remove from heat. | 6. Stir in sour cream and salsa and mix well. | 7. Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce. | 8. Scatter half of the tortilla strips on top. | 9. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all. | 10. Top with remaining tortillas, sauce and cheese. | 11. Preheat oven to 375ºF. | 12. Bake, covered 30 minutes. | 13. Remove cover and bake until bubbly, about 15 minutes more. | 14. Let stand 10 minutes before serving. | 15. Garnish with lime wedges and papaya slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    broth 1 1/2 cups 17.625 4.512 0.0 0.0
    salt 1/4 teaspoon - - - -
    pepper ground - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    salsa 1/2 cup 37.7 8.632 1.976 0.221
    corn tortilla 10 cut - - - -
    chicken 2 1/2 cups cooked cubed - - - -
    green onion 6 115.02 24.4524 4.1322 2.0022
    black olive 1 cup canned pitted drained - - - -
    monterey jack cheese 2 1/2 cups shredded - - - -
    lime wedge - - - -
    papaya - - - -

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



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