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Enchiladas Pollo Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)195.6143
Energy (kCal)1968.8953
Carbohydrates (g)42.8946
Total fats (g)110.4439
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken in saucepan cover with water. | 2. Add 1/4 of onion, salt to taste and peppercorns. | 3. Simmer 45 minutes. | 4. Cool chicken in broth. | 5. Drain, reserving 1/4 cup broth. | 6. Bone and shred chicken. | 7. Wash husked tomatillos and place in medium sauce pan. | 8. Add 1/2 inch water. | 9. Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender. | 10. Drain and cool slightly. | 11. Place cooked tomatillos, remaining onion and garlic in blender and puree. | 12. Heat olive oil in medium saucepan. | 13. Add tomatillo mixture, reserved broth and 1/2 tsp. salt. | 14. Simmer covered 15 mins. | 15. Soften tortillas in oil. | 16. Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 1560.3596 0.0 189.1482 83.9147
    onion 1 64.0 14.944 1.76 0.16
    peppercorn 3 75.57600000000001 0.469 0.1608 8.2276
    tomatillo 1 lb 145.1497 26.4898 4.3545 4.6266
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    oil - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    corn tortilla 6 - - - -
    monterey jack cheese shredded - - - -

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



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