Enchiladas De Pollo (Chicken Enchiladas)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 97.1693 |
| Energy (kCal) | 996.8673 |
| Carbohydrates (g) | 59.5122 |
| Total fats (g) | 42.6101 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use. | 2. Preheat oven to 375°. | 3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside. | 4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth. | 5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling. | 6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| water | 3 | cups | 0.0 | 0.0 | 0.0 | 0.0 | |
| salt | 1/4 | teaspoon | - | - | - | - | |
| black peppercorn | 8 | 403.4676 | 0.0 | 89.7602 | 2.2667 | ||
| onion | 1 | quartered | 64.0 | 14.944 | 1.76 | 0.16 | |
| bay leaf | 1 | - | - | - | - | ||
| chicken breast half | 1 | lb | skinless | 403.4676 | 0.0 | 89.7602 | 2.2667 |
| monterey jack cheese | 3/4 | cup | shredded divided | 403.4676 | 0.0 | 89.7602 | 2.2667 |
| sharp cheddar cheese | 3/4 | cup | shredded divided reduced fat | - | - | - | - |
| onion | 1/2 | cup | chopped | 64.0 | 14.944 | 1.76 | 0.16 |
| milk | 2/3 | cup | low-fat | 368.0 | 8.863999999999999 | 3.6639999999999997 | 38.144 |
| cilantro | 1/4 | cup | chopped | 0.92 | 0.1468 | 0.0852 | 0.0208 |
| egg substitute | 1/4 | cup | - | - | - | - | |
| salt | 1/8 | teaspoon | - | - | - | - | |
| tomatillo | 1 | can | drained | 63.3283 | 11.5574 | 1.8999 | 2.0186 |
| green chilies | 1 | can | chopped undrained | 97.1514 | 24.0 | 0.0 | 0.0 |
| corn tortilla | 8 | - | - | - | - | ||
| nonfat cream | 2/3 | cup | sour | 403.4676 | 0.0 | 89.7602 | 2.2667 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.