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Dana's Mexican Chicken Flautas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7978
Energy (kCal)423.0297
Carbohydrates (g)16.0468
Total fats (g)41.274
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil chicken breasts in large pot. Season water with garlic powder, salt and pepper. Remove chicken breasts from broth when fully cooked. Reserve broth. Remove bone and skin. Shred chicken breast meat, place into a large bowl. | 2. Fry potatoes, seasoned with garlic powder, salt and pepper, tomato, and onion in large skillet with vegetable oil until cooked. | 3. Mix potato mixture with shredded chicken. | 4. Heat corn tortillas, 15 or so at a time, in the microwave, wrapped in a kitchen towel, for about 2 minutes. (until flexible) Place about a tablespoon and a half of the potato chicken mixture into the end of a corn tortilla and wrap tightly. | 5. Fry the corn tortillas filled with mixture in a skillet on medium to medium high. Be sure to place the seam side down so the flautas don't unroll. Brown on each side and drain on paper towels. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 - - - -
    yellow onion 1/2 diced 32.0 7.472 0.88 0.08
    potato 1 bag diced - - - -
    tomato 1 diced 32.76 7.0798 1.6016 0.364
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    corn tortilla 30 - - - -

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



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