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Chicken Enchiladas With Green Chile Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.8702
Energy (kCal)1192.4187
Carbohydrates (g)96.4485
Total fats (g)75.6851
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. Prepare a 8x12 or 9x13 inch pan by spraying with cooking spray. | 2. Mix together 1 cup of the cheese, the chicken and 7 oz can of salsa verde. | 3. Place an equal amount of the mixture into each tortilla. Roll the tortill up and place seam side down in the prepared pan. | 4. Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken brother. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese. | 5. Bake in the preheated over for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro is desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    taco flour tortilla 8 -10 soft - - - -
    monterey jack cheese 2 cups shredded - - - -
    chicken 2 cups shredded cooked - - - -
    salsa verde 1 can 180.3898 23.988000000000003 0.0 5.9874
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cilantro - - - -

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



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