RecipeDB

Cooking in progress....

Chicken Layers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine *Chicken and Salsa, bake or crock-pot until cooked. | 2. Remove Chicken from juices. (save juices). | 3. **Shred Chicken, add approx 1/4-1/2 cp juice to keep chicken from being dry. | 4. Spread 1/4 cup of juice into 13x9 pan. | 5. Start to Layer: Dip tortilla(s) into leftover juice, place enough tortillas in pan to cover; sprinkle chicken on top, next cheese - continue to the top. The last layer should be cheese. | 6. Depending on how 'wet' you like your enchiladas, pour remaining juice on top. | 7. Cover with foil bake 350 for 20-30 minuets. Let stand 15 minuets. | 8. *Can be prepared frozen; however the cooking time will be longer. | 9. **Since the chicken is hot, I use a blender to chop it up. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 cups boneless - - - -
    chunky salsa 1 jar - - - -
    corn tortilla 10 -15 - - - -
    four cheese mexican 8 cups blend - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition