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Chicken Enchilada With Sweet Potato

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.6405
Energy (kCal)2164.5199
Carbohydrates (g)53.198
Total fats (g)150.3477
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. In a blender, puree sweet potato into enchilada sauce. (To steam the sweet potato, rinse it, then prick all over with a fork, and rinse again. Wrap in plastic wrap and nuke for 4 minutes. Turn and nuke 4 more minutes. Let cool a few minutes, then scoop pulp out of skin.). | 3. Dip tortillas into sauce, and make a layer on bottom of greased 8x8 baking dish. | 4. Layer with chicken, cheese, and enchilada sauce. | 5. Repeat with another layer of tortilla, chix, cheese, and sauce. | 6. Top with a final layer of tortillas, sauce and cheese. | 7. Bake for 20 minutes, or until cheese bubbles and is golden. | 8. This recipe is very versatile. Add olives, green chilies, anything you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 8 cut - - - -
    mexican cheese 2 cups shredded 984.72 12.2232 56.6016 79.1472
    enchilada sauce 15 ounces 127.5727 20.7093 2.6365 3.8697
    chicken 1 lb cooked cubed 965.6022 0.5893 83.0962 67.2295
    potato 3/4 cup steamed sweet 86.625 19.6762 2.3062 0.1013

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



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