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Easy Chicken & Black Bean Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.8126
Energy (kCal)1127.8961
Carbohydrates (g)185.6929
Total fats (g)17.8406
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed. | 2. Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper. | 3. Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray. | 4. Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3/4 - 1 lb diced 0.0 0.0 0.0 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    garlic salt coarse-grind - - - -
    cumin - - - -
    salsa 1/4 cup 18.85 4.316 0.988 0.1105
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    monterey jack cheddar cheese 2 1/4 cups grated divided blend - - - -
    corn tortilla 12 -14 - - - -
    vegetable oil 117.23200000000001 0.0 0.0 13.6
    green enchilada sauce 1 can - - - -

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



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