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Chicken Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0567
Energy (kCal)774.5993
Carbohydrates (g)80.4657
Total fats (g)45.6224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute chicken breasts in oil sprinkling lightly with garlic powder and cumin, about 5-8 minutes per side. | 2. Shred chicken and reserve. | 3. Deglaze saute pan with one cup chicken broth and add soups, chiles, and onion. | 4. Simmer sauce on low heat 30 minutes. | 5. If desired add two diced jalepenos at this point. | 6. Warm tortillas (40 sec in wet paper towel in the microwave works great). | 7. Spray 13x9 inch pan with cooking spray. It helps to ladle a spoonful of sauce on the bottom of the pan before rolling the enchiladas. They stay softer. | 8. Roll chicken and cheese in tortillas and array in pan. | 9. Pour sauce over and top with more cheese. | 10. Bake at 350 deg for 30 min. | 11. Sprinkle with fresh chopped cilantro. | 12. Serve with rice and beans and maybe a margarita. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless sauted boneless - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    cream mushroom soup 1 can low fat 330.9145 23.982 5.9862 23.982
    cream chicken soup 1 can low-fat 204.4978 27.7373 6.6927 7.5106
    green chili 1 can chopped 89.955 21.2744 4.4978 0.4498
    monterey jack cheese 1 cup grated - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    corn tortilla 12 - - - -
    cumin - - - -
    garlic powder - - - -
    cilantro chopped - - - -

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



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