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Light Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)486.5143
Energy (kCal)5518.2941
Carbohydrates (g)443.2138
Total fats (g)200.8673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 375-degrees. | 2. In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. | 3. Heat butter in a pan; add onion and chili powder; cook until tender. | 4. Add chicken mixture to pan, heat. | 5. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish. | 6. Pour enchilada sauce over enchiladas. | 7. Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    request cream chicken soup 1 can 185.907 27.8861 11.1544 5.5772
    nonfat cream 1/2 cup sour - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    black bean 1 can 991.8141 181.3769 62.8246 4.1301
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    chicken breast 4 cooked diced 3120.7192 0.0 378.2965 167.8294
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    flour tortilla 12 - - - -
    cheddar cheese 1 cup shredded fat-free separated - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753

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



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