Chicken and Spinach Enchiladas!
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 171.0476 |
| Energy (kCal) | 2379.4264 |
| Carbohydrates (g) | 236.3998 |
| Total fats (g) | 90.2996 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In a 3-quart saucepan place chicken in enough water to cover. | 2. Bring to boiling; reduce heat. | 3. Cover and simmer about 15 minutes or until chicken is no longer pink. | 4. Remove chicken from saucepan. | 5. When cool enough to handle, use a fork to shred chicken into bite-size pieces. | 6. (You should have about 2-1/2 to 3 cups). | 7. Set aside. | 8. In a large bowl combine chicken, spinach, and green onions; set aside. | 9. In a bowl combine sour cream, yogurt, flour, cumin, and salt. | 10. Stir in milk and chili peppers. | 11. Divide sauce in half. | 12. Set one portion aside. | 13. For filling, combine one portion of the sauce and the chicken-spinach mixture. | 14. Divide the filling among the tortillas. | 15. Roll up tortillas. | 16. Place, seam side down, in an ungreased 9x13 rectangular baking dish. | 17. (It's ok if you have to cram) Spoon reserved portion of sauce over tortillas. | 18. Bake, uncovered, in a 350 º oven about 25 to 30 minutes or until heated through. | 19. Sprinkle with cheese; let stand for 5 minutes. | 20. Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast | 1 | lb | boneless skinless | 780.1798 | 0.0 | 94.5741 | 41.9573 |
| spinach | 1 | package | chopped thawed well-drained frozen | - | - | - | - |
| green onion | 1/2 | cup | sliced | 9.585 | 2.0377 | 0.3444 | 0.1668 |
| cream | 1 | carton | sour | - | - | - | - |
| plain yogurt | 1/2 | cup | fat-free | - | - | - | - |
| purpose flour | 4 | tablespoons | - | - | - | - | |
| cumin | 1/2 | teaspoon | ground | 3.9375 | 0.4645 | 0.187 | 0.2338 |
| salt | 1/2 | teaspoon | - | - | - | - | |
| milk | 3/4 | cup | low-fat | 414.0 | 9.972000000000001 | 4.122 | 42.912 |
| green chili pepper | 2 | cans | diced drained | 179.91 | 42.5487 | 8.9955 | 0.8996 |
| flour tortilla | 10 | inch | - | - | - | - | |
| monterey jack cheddar cheese | 1 | cup | shredded blend | - | - | - | - |
| black bean | 1 | can | 991.8141 | 181.3769 | 62.8246 | 4.1301 | |
| salsa | 1 | jar | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.