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Creamy Tex Mex Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.1611
Energy (kCal)919.545
Carbohydrates (g)37.5356
Total fats (g)78.5339
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion in butter until tender but not brown. | 2. Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through. | 3. Remove from heat; stir in 1 cup shredded cheese. | 4. Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels. | 5. Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese. | 6. Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan. | 7. Place enchiladas in pan and spoon salsa over top. | 8. Sprinkle with remaining cheese. | 9. Bake at 350 for 15-20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    chicken 3 cups shredded cooked - - - -
    salsa 1 1/2 - 2 cups divided 0.0 0.0 0.0 0.0
    cream cheese 6 ounces softened 501.795 5.9535 12.0771 48.6486
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    monterey jack cheese 3 cups shredded - - - -
    corn tortilla 16 - - - -
    vegetable oil - - - -

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



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