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The Best Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.5232
Energy (kCal)2385.1852
Carbohydrates (g)153.3171
Total fats (g)154.4157
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion and jalapeno chile pepper in butter. Add cut up chicken. Add 2/3 of cheddar cheese to mixture. | 2. Soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. Drain on paper towels. | 3. Fill tortilas with chicken mixture and roll. Place seam down in casserole dish. Continue until all chicken mixture is gone. | 4. Mix soups and sour cream together and pour over rolled enchiladas. Cook 45 minutes to an hour in a preheat 350º F oven. | 5. Sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    jalapeno pepper 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    chicken meat 4 cups roasted deboned chopped - - - -
    corn tortilla 12 -15 - - - -
    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
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    cheddar cheese 16 ounces shredded 798.3217 48.5797 60.8267 40.279

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



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