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Spinach and Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.018
Energy (kCal)287.8561
Carbohydrates (g)59.946
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain spinach well, pressing between paper towels. Set aside. | 2. Stir together 1/4 cup salsa and enchilada sauce, and set aside. | 3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir unti blended. | 4. Spoon heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place,seam side down, in a lightly 13x9" baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese. | 5. Bake at 350 degrees for 30 minutes or until bubbly. Let stand for 5 minutes. Serve with desired toppings. Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 package chopped thawed frozen - - - -
    cilantro salsa 1 jar divided - - - -
    enchilada sauce 2 canned 287.8561 59.946000000000005 12.017999999999999 0.0
    cream cheese 1 package - - - -
    chicken 2 1/2 cups shredded roasted cooked - - - -
    flour tortilla 10 - - - -
    mexican cheese 1 package shredded blend - - - -

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



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