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Rotisserie CHICKEN ENCHILADAS

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.2978
Energy (kCal)919.2925
Carbohydrates (g)57.7137
Total fats (g)62.4361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat oven to 350 degrees; prep baking dish with cooking spray. | 2. remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside. | 3. in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar. | 4. take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled. | 5. spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes. | 6. remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    onion 1 chopped sweet 60.0 14.01 1.65 0.15
    corn tortilla 14 -16 - - - -
    cheese 1 cup shredded 476.55 3.159 28.89 38.799
    tomato sauce 1 can - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    water 1/2 cup 0.0 0.0 0.0 0.0
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    salt 1/2 teaspoon - - - -
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    red chili pepper flake 1/2 teaspoon - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0

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



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