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Crock Pot Mexican Chicken Enchilada Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)260.5155
Energy (kCal)2849.499
Carbohydrates (g)64.1738
Total fats (g)169.7944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the cubed chicken in the bottom of crock pot. | 2. Mix the salsa and cream of chicken soup together. | 3. Pour soup mixture over cubed chicken. | 4. Add crushed tortilla chips on top of soup mixture. | 5. Add grated cheese over the crushed chips. | 6. Cook on high for 4 hours. | 7. Take a potato masher and mash all the chicken into little bits inside the crock pot. | 8. Stir it well. | 9. Cook for 2 more hours on low. | 10. Serve in tortillas with sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 lbs boneless skinless cubed 1560.3596 0.0 189.1482 83.9147
    salsa 16 ounces 131.5416 30.1185 6.8946 0.7711
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    cheese 2 cups grated 953.1 6.318 57.78 77.598
    tortilla chip 2 cups crushed - - - -
    tortilla - - - -
    cream sour - - - -

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



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