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Deli Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.1252
Energy (kCal)970.8733
Carbohydrates (g)46.9082
Total fats (g)65.5217
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F | 2. Coat 9-inch square baking dish with cooking spray. | 3. Chop cilantro coarsely, place in medium bowl. | 4. Chop tomato finely; set aside. | 5. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). | 6. Stir in beans and 1 can of the enchilada sauce. | 7. Spoon chicken mixture equally into center of tortillas. | 8. Roll tortillas around filling and place, seam side down, in baking dish. | 9. Pour remaining can of enchilada sauce over enchiladas. | 10. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. | 11. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. | 12. Serve. (I usually offer sour cream to put on the side also). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro 12 sprigs rinsed 6.1333 0.9787 0.568 0.1387
    tomato 1 16.38 3.5399 0.8008 0.182
    chicken 1 chilled rotisserie-cooked - - - -
    bean 3/4 cup fat free refried 40.02 5.6579999999999995 5.796 0.69
    enchilada sauce 2 cans 169.8 27.5642 3.5092 5.1506
    wheat tortilla 60 inches - - - -
    black olive 1 can sliced drained - - - -
    mexican cheese 1 1/2 1/2 blend 738.54 9.1674 42.4512 59.3604

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



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