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Quick and Healthy Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.8812
Energy (kCal)820.1452
Carbohydrates (g)62.9467
Total fats (g)38.9979
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375ºF. | 2. Mix first six ingredients and set aside. | 3. Spray a 9x13-inch baking dish with non-stick cooking spray. | 4. Pour 1/2 can of enchilada sauce in bottom of pan. | 5. Follow either method below for layered or rolled. | 6. Bake for 20 to 30 minutes or until heated thoroughly. | 7. ROLLED METHOD: | 8. Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). | 9. Place seam side down in baking dish. | 10. Top with remaining sauce. | 11. LAYERED METHOD: | 12. Follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 cups cooked cubed - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    part ricotta cheese 1 cup part-skim 342.24 12.7472 28.2472 19.6168
    plain yogurt 1 cup low-fat - - - -
    cheddar cheese 2 ounces low-fat shredded 99.7902 6.0725 7.6033 5.0349
    part mozzarella cheese 2 ounces part-skim shredded 144.018 1.5706 13.7554 9.0266
    corn tortilla 12 - - - -
    enchilada sauce 20 ounces 170.097 27.6124 3.5153 5.1596

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



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