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Cheesy Chicken Enchilada Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.9422
Energy (kCal)947.5496
Carbohydrates (g)84.5328
Total fats (g)53.485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 3-quart saucepan, mix soups, enchilada sauce and milk. | 2. Cook over medium heat, stirring occasionally till warmed. Add shredded cheese and cooked, chopped southwestern chicken. | 3. Continue cooking over medium heat until thoroughly heated and cheese is melted. | 4. Top individual servings with tortilla chips and/or sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup 2 cans condensed 549.0 43.676 14.517999999999999 35.196999999999996
    el paso enchilada sauce 1 can old 100.8696 17.5304 2.0522 2.3304
    milk 2 cups 297.68 23.3264 15.372 15.9576
    cheddar cheese 1 cup shredded - - - -
    southwestern chicken strip 2 cups cooked thawed chopped - - - -
    tortilla chip 3/4 cup crushed - - - -
    cream sour - - - -

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



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