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15-Minute No Fry Chicken Enchiladas, honest!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.8773
Energy (kCal)1066.1288
Carbohydrates (g)66.1237
Total fats (g)60.6596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl. | 2. Stir in diced, cooked chicken. | 3. While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture. | 4. Mix well. | 5. Pour into lightly greased 9X13" baking dish. | 6. Top with grated cheese. | 7. Bake at 350-degrees for 25-30 minutes. | 8. When serving, add toppings of your choice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green enchilada sauce 1 can 201.7333 0.0 44.88 1.1333
    cream chicken soup 2 cans 408.9955 55.4747 13.3853 15.0213
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    chicken 2 cups diced cooked - - - -
    tortilla chip 1 - - - -
    monterey jack cheese 8 ounces grated 201.7333 0.0 44.88 1.1333
    lettuce - - - -
    tomato - - - -
    black olive 201.7333 0.0 44.88 1.1333
    green onion chopped - - - -
    cream sour 455.4 10.649000000000001 5.612 44.505
    salsa - - - -

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



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