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Green Chilie Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.412
Energy (kCal)2276.4608
Carbohydrates (g)80.566
Total fats (g)182.3278
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook tortillas in hot oil until softened (5 seconds). | 2. Place some chicken, cheese, and onion on each tortilla and roll up. | 3. Place seam side down in greased baking pan. | 4. In a saucepan, melt butter, add flour, and stir well. | 5. Add broth; cook ‘til thickened. | 6. Stir in sour cream and chilies and continue stirring until heated. | 7. Pour over enchiladas. | 8. Bake at 375 degrees for 20 minutes or until heated through. | 9. Put remaining cheese on top and return to oven for 5 minutes. | 10. Garnish with chopped green onions and serve with white rice made with chicken broth and a can of Ro-tel tomatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 12 -18 - - - -
    oil 1/2 cup 897.9 0.0 0.287 101.96700000000001
    monterey jack cheese 8 ounces shredded 201.7333 0.0 44.88 1.1333
    onion 3/4 cup chopped 48.0 11.208 1.32 0.12
    butter 1/4 cup 342.0 15.714 10.686 28.8
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    green chilies 4 ounces diced 30.6175 7.5636 0.0 0.0
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    chicken 1 boiled shredded chopped - - - -
    green onion chopped - - - -

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



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