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Easy Chicken and Cheese Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.217
Energy (kCal)726.6758
Carbohydrates (g)63.2804
Total fats (g)50.8554
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir the soup, sour cream, salsa and chili powder in a medium bowl. | 2. Stir 1 cup soup mixture, chicken and cheese in a large bowl. | 3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. | 4. Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top. | 5. Top with tomato and onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup 1 can reduced fat 204.4978 27.7373 6.6927 7.5106
    cream 1/2 cup sour low fat 396.0 7.98 4.356 41.61600000000001
    salsa 1 cup 75.4 17.264 3.952 0.442
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    chicken breast strip 2 cups cooked chopped - - - -
    monterey jack cheese 1/2 cup shredded low fat - - - -
    wheat tortilla 6 warmed - - - -
    tomato 1 chopped 16.38 3.5399 0.8008 0.182
    green onion 1 sliced 19.17 4.0754 0.6887 0.3337

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



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