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Enchiladas Pollo With Green Chilies Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.9262
Energy (kCal)1700.5476
Carbohydrates (g)46.0821
Total fats (g)144.1647
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place breasts in Dutch oven. | 2. Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain. | 3. Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack. | 4. Set aside. In blender, combine Ortegas, tomatillos cream and egg. | 5. Blend till smooth. | 6. Salt to taste; set aside. Preheat oven to 350. | 7. Soften tortillas in oil. | 8. Place 1/8 chicken mixture in each tortilla; roll and place in baking dish. | 9. Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack. | 10. Bake 20 minutes at 350. | 11. Top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 201.7333 0.0 44.88 1.1333
    onion 1 chopped 64.0 14.944 1.76 0.16
    bay leaf 1 - - - -
    peppercorn 8 201.53599999999997 1.2507 0.4288 21.9403
    parmesan cheese 3 tablespoons 55.5 6.0 6.0 0.75
    monterey jack cheese 8 ounces shredded 201.7333 0.0 44.88 1.1333
    ortega chile 4 ounces diced 201.7333 0.0 44.88 1.1333
    tomatillo 1 can drained 63.3283 11.5574 1.8999 2.0186
    cream 3/4 cup 594.0 11.97 6.534 62.424
    egg 1 71.5 0.36 6.28 4.755
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    corn tortilla 12 - - - -

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



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