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Creamy Chicken & Cheese Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2907
Energy (kCal)592.018
Carbohydrates (g)40.4683
Total fats (g)46.3498
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix soup, sour cream, salsa, and chili powder. | 2. In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese. | 3. Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using). | 4. Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan. | 5. Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes. | 6. Top with tomato and green onion before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup mushroom 1 can condensed - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    salsa 1 cup 75.4 17.264 3.952 0.442
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    chicken 2 cups chopped cooked - - - -
    cheddar cheese 1 cup shredded - - - -
    flour tortilla 12 - - - -
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337

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



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