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Leftover Chicken Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.1175
Energy (kCal)1626.0449
Carbohydrates (g)288.1729
Total fats (g)13.8289
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**. | 3. Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish. | 4. Repeat steps 2 and 3 for the remaining 3 tortillas. | 5. Pour enchilada sauce and remaining yogurt over rolled tortillas. | 6. Top with remaining cheese. | 7. Bake for 30-40 minutes. | 8. Serve with rice and side of veggies. | 9. Enjoy and thank me later! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat tortilla 4 - - - -
    chicken 2 cups shredded cooked Shredded - - - -
    baby spinach 2 cups 13.8 2.178 1.716 0.23399999999999999
    cheddar cheese 2 cups grated - - - -
    enchilada sauce 12 ounces 102.0582 16.5674 2.1092 3.0958
    plain yogurt 10 ounces 187.1067 27.4707 7.4843 4.9895
    black bean 2 cups cooked 1323.08 241.9568 83.80799999999999 5.5096

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



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