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Karens New Mexican Chicken Enchiladas Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.8246
Energy (kCal)1186.1169
Carbohydrates (g)229.3769
Total fats (g)4.1301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preparation. | 2. Boil whole chicken until meat is no longer pink. | 3. Remove skin and debone meat, shred meat and set aside. | 4. Preheat oven to 350 degrees. | 5. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave. | 6. Place dessert sized plate in microwave. | 7. Place one tortilla on plate in microwave. | 8. Microwave tortilla for 8 seconds ONLY. | 9. Remove tortilla, place in a 13x9 baking pan (metal or glass). | 10. Put 1 tablespoons enchilada sauce lengthwise on middle of tortilla. | 11. Follow with 1 tablespoons black beans, 1 tablespoons cheese, and 1/4 cup chicken. | 12. Roll up enchilada. | 13. Repeat process until all tortillas are filled and rolled in pan. | 14. Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it). | 15. Top sauce with remaining cheese, black olive slices and green chilies. | 16. Bake in oven for 25-30 minutes. | 17. ENJOY (and expect A LOT of compliments). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 thawed rinsed - - - -
    black bean 1 can drained 991.8141 181.3769 62.8246 4.1301
    black olive 1 can sliced drained - - - -
    green chilies 2 cans drained chopped sliced 194.3028 48.0 0.0 0.0
    green enchilada sauce 2 cans - - - -
    monterey jack cheese 2 cups grated - - - -
    flour tortilla 15 - - - -

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



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