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Sloppy Chicken Enchilada

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)269.1649
Energy (kCal)10006.8397
Carbohydrates (g)94.3458
Total fats (g)951.0436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 Degrees F. Boil, Drain, and Debone Thighs and mix with soup, sour cream, onion powder, and cumin in a large bowl. Cut Tortillas into fours. Add the tortillas bits, green chilis, and drained rotels. Mix Until tortillas are coated with the soup mixture. Empty mixture into sprayed 9x13 casserole dish and cover with the cheeses. Bake for about 30 mins or until cheese is bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 4 7972.8 14.3148 173.5896 801.4476
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    green chilies 1 can 97.1514 24.0 0.0 0.0
    rotel 1 can - - - -
    corn tortilla 8 - - - -
    mexican cheese 3 cups blend 1477.08 18.3348 84.9024 118.7208
    process american cheese 1 cup - - - -

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



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