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The Absolute Best Chicken Enchilada Recipe You'll Ever Try...

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.787
Energy (kCal)1173.873
Carbohydrates (g)87.224
Total fats (g)73.1188
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies. | 2. Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. | 3. Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    enchilada sauce 1 can divided 143.928 29.973000000000003 6.0089999999999995 0.0
    cream cheese 4 ounces cubed 334.53 3.969 8.0514 32.4324
    salsa 1 1/2 cups 113.1 25.896 5.928 0.6629999999999999
    chicken 2 cups shredded - - - -
    pinto bean 1 can rinsed drained - - - -
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    flour tortilla 8 inch - - - -
    mexican cheese 1 cup shredded blend 492.36 6.1116 28.3008 39.5736
    lettuce shredded chopped sour - - - -

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



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