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Light & Creamy Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.5951
Energy (kCal)697.5178
Carbohydrates (g)46.2488
Total fats (g)52.4216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees Fahrenheit. Spray 13 by 9 inch (3 quart) glass baking dish with cooking spray. | 2. In medium bowl, mix sour cream, yogurt, soup and chiles. | 3. Spoon about 3 tablespoons sour cream down center of each tortilla. Reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions. | 4. Roll up; place in baking dish. | 5. Spoon remaining sour cream mixture over tortillas. Cover with foil. | 6. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 1 cup fat-free - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    cream chicken soup 1 can low-sodium fat 204.4978 27.7373 6.6927 7.5106
    green chile 1 can canned diced undrained - - - -
    flour tortilla 12 - - - -
    cheddar cheese 1 cup shredded - - - -
    chicken 1 1/2 cups cooked chopped - - - -
    green onion 4 sliced - - - -
    lettuce 2 cups shredded 10.8 2.0664 0.9792 0.10800000000000001
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298

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



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