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Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.7704
Energy (kCal)700.0395
Carbohydrates (g)65.8225
Total fats (g)47.0127
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450. | 2. Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes. | 3. Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper. | 4. Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. | 5. Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 2 lbs husked rinsed halved 290.2995 52.9797 8.709 9.2533
    chicken broth 1 1/4 1/4 reduced sodium - - - -
    garlic clove 10 peeled - - - -
    green onion 2 cups sliced 38.34 8.1508 1.3774 0.6674
    cilantro 1 bunch chopped - - - -
    serrano chili 1 sliced - - - -
    corn tortilla 12 - - - -
    chicken 4 cups cooked - - - -
    mozzarella cheese 1 cut - - - -
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092

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



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