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Best, Easiest & Low Fat! Chicken Verde Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)792.0025
Energy (kCal)6920.7549
Carbohydrates (g)46.7638
Total fats (g)378.1672
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the chicken breasts in water until done. | 2. While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm. | 3. Drain Chicken and shred. | 4. Add 1/2 of the Verde Enchilada Sauce to the chicken and mix. | 5. Put 4 tortillas on the bottom | 6. Spoon 1/2 the Chicken mixture. | 7. Add 1/2 can of Sweet Corn. | 8. Add 1/3 bag of cheese. | 9. Repeat with 4 tortillas,. | 10. Spoon remaining 1/2 the Chicken mixture. | 11. Add other 1/2 can of Sweet Corn. | 12. Add 1/3 bag of cheese. | 13. One more tortilla layer. | 14. Pour remainder of the Verde Enchilada Sauce on top and down the edges. | 15. Top with last portion of cheese. | 16. Bake 375 for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 8 6241.4384 0.0 756.5930000000001 335.6588
    corn tortilla 12 - - - -
    verde enchilada sauce 1 can - - - -
    corn 1 can sweet 186.9565 40.6522 7.1087 2.9348
    mexican cheese 1 Shredded blend 492.36 6.1116 28.3008 39.5736
    oil - - - -

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



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