Chicken Enchilada Stack
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 74.1155 |
| Energy (kCal) | 1317.39 |
| Carbohydrates (g) | 244.924 |
| Total fats (g) | 11.8795 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently. | 2. 2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. | 3. 3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans. | 4. 4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges. | 5. Cooking Light Slow Cooker Tonight, Oxmoor House. | 6. 2012. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| canola oil | 1 | teaspoon | 39.78 | 0.0 | 0.0 | 4.5 | |
| onion | 1 | cup | chopped | 64.0 | 14.944 | 1.76 | 0.16 |
| poblano chile | 1/2 | cup | chopped | - | - | - | - |
| garlic clove | 2 | minced | 8.94 | 1.9836 | 0.3816 | 0.03 | |
| chipotle powder | 1 1/2 | 1/2 | - | - | - | - | |
| no salt tomato | 1 | can | no-salt-added diced drained | 88.1559 | 19.5045 | 4.4078 | 1.1019 |
| tomato sauce basil garlic oregano | 1 | can | - | - | - | - | |
| cooking spray | - | - | - | - | |||
| chicken breast | 2 | cups | shredded cooked | - | - | - | - |
| corn | 1 | cup | frozen | 124.7 | 27.115 | 4.7415 | 1.9575 |
| black bean | 1 | can | rinsed drained | 991.8141 | 181.3769 | 62.8246 | 4.1301 |
| corn tortilla | 5 | - | - | - | - | ||
| cheddar cheese | 2 | cups | shredded reduced fat | - | - | - | - |
| cilantro stem | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.