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Vegetable Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.1902
Energy (kCal)242.26
Carbohydrates (g)44.7285
Total fats (g)5.0466
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan. | 2. In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally. | 3. Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside. | 4. In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping. | 5. Soften tortillas on the stovetop or in the microwave oven. | 6. Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan. | 7. Pour the rest of the sauce over the top of the tortillas & cover loosely with foil. | 8. Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 peeled chopped 60.0 14.01 1.65 0.15
    red bell pepper 1 seeded chopped - - - -
    zucchini 1 chopped 54.91 10.0453 3.9083 1.0336
    chicken breast 1 cup cooked diced - - - -
    red enchilada sauce 1 1/2 1/2 127.35 20.6732 2.6319 3.863
    tomato sauce 1 can - - - -
    tortilla 8 - - - -
    colby monterey jack cheese 2/3 cup reduced shredded - - - -

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



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