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Awesome and Easy Chicken Enchiladas (Reduced Fat)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.6625
Energy (kCal)1150.4528
Carbohydrates (g)79.9157
Total fats (g)91.3524
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F. | 2. Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!). | 3. Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish. | 4. Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos). | 5. The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup). | 6. Pour sauce over the rolled tortillas. | 7. Bake for about 20 minutes. | 8. Remove from oven and top with remaining cheese. | 9. Return to oven until the cheese melts. | 10. Ole! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 8 - - - -
    chicken breast half rotissiere 3 cups cooked shredded cooked - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    monterey jack cheese 2 cups shredded - - - -
    cream chicken soup 1 can reduced fat 204.4978 27.7373 6.6927 7.5106
    cream 1 cup sour fat free 792.0 15.96 8.712 83.23200000000001
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498

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



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