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Bill Clinton's Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.9456
Energy (kCal)1279.1077
Carbohydrates (g)109.2122
Total fats (g)89.8132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat 2 tablespoons oil in skillet. | 2. Remove seeds from chilies, if desired. | 3. Chop chilies, then sauté with minced garlic in oil. | 4. Drain and break up tomatoes, reserving 1/2 cup liquid. | 5. Add tomatoes,1 teaspoon salt, oregano and reserved tomato liquid. | 6. Simmer, uncovered until thick, about 30 minutes. | 7. Remove sauce from skillet and set aside. | 8. Combine chicken with sour cream, cheese and remaining salt. | 9. Heat 1/3 cup oil. | 10. Dip tortillas in oil until they become limp. | 11. Drain well on paper towels. | 12. Fill tortillas with chicken mixture. | 13. Roll up. | 14. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. | 15. Pour chili sauce over enchiladas. | 16. Bake at 250 degrees F until heated through about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking oil 2 tablespoons - - - -
    green chilies 2 cans 194.3028 48.0 0.0 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    onion 2 cups chopped 128.0 29.888 3.52 0.32
    salt 2 teaspoons - - - -
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    chicken 3 cups cooked shredded - - - -
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    cheddar cheese 2 cups grated - - - -
    cooking oil 1/3 cup - - - -
    corn tortilla 15 - - - -

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



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