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Creamy Chicken & Black Bean Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.4013
Energy (kCal)2276.0874
Carbohydrates (g)245.232
Total fats (g)59.3199
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add vegetable oil to skillet & heat on medium. | 2. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh). | 3. Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half. | 4. Cut cream cheese into pieces & stir into tomato mix. | 5. Rinse & drain beans (if canned). | 6. Add beans, corn, chicken & cumin to pan. Stir. | 7. Add salt to taste. | 8. Preheat oven to 350 degrees. | 9. Scoop 1/2 cup chicken mix into tortilla. | 10. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full. | 11. Pour enchilada sauce over enchiladas. | 12. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    rotel 20 ounces 504.3333 0.0 112.2 2.8333
    cream cheese 4 ounces 334.53 3.969 8.0514 32.4324
    chicken breast 2 cups cooked shredded - - - -
    black bean 1 can cooked 991.8141 181.3769 62.8246 4.1301
    corn kernel 1 cup 184.71 36.4767 5.1042 2.0022
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    flour tortilla 8 - - - -
    red enchilada sauce 2 cups Red 134.4 21.8176 2.7776 4.0768

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



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