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Chicken Enchiladas II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.5468
Energy (kCal)411.6682
Carbohydrates (g)74.7018
Total fats (g)9.0462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover chicken with water and simmer for 30 minutes. | 2. Cool, bone,and cut into strips,set aside. | 3. Mix tomatoes, onions, soup, chilies, cumin, and garlic powder. | 4. Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese. | 5. Roll up and place seam side down in baking pan. | 6. After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese. | 7. Bake at 350 until cheese is melted(about 20 minutes). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 3 - - - -
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    onion 1 cup Chopped 64.0 14.944 1.76 0.16
    cheddar cheese 2 cups Shredded - - - -
    cumin 1 teaspoon Ground 7.875 0.929 0.374 0.4677
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    corn tortilla 12 - - - -

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



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