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Creamy, Crunchy Chicken Enchilada Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8803
Energy (kCal)779.1548
Carbohydrates (g)102.1978
Total fats (g)34.9115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside. | 3. Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish. | 4. Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese. | 5. Bake for 30 - 35 minutes, until cheese is beginning to brown. | 6. Serve with guacamole, sour cream, salsa, cilantro, whatever you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup 1 can 204.4978 27.7373 6.6927 7.5106
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    garlic salt 1/2 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    red wine vinegar 1 teaspoon 0.95 0.0135 0.002 0.0
    chicken breast 2 cups cooked sliced - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    doritos 3 cups flavored divided - - - -
    monterey jack cheese 1 cup - - - -

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



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