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Slow Cooker Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.0704
Energy (kCal)1630.6847
Carbohydrates (g)48.8067
Total fats (g)89.5889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done. | 2. Preheat oven to 350°F. | 3. Coat bottom of two 9 x 13 pans with enchilada sauce. | 4. Microwave tortillas in paper towels for 30 seconds. | 5. Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas. | 6. Spread remaining sauce on top and sprinkle with cheese. | 7. Bake 15 minutes. Garnish with salsa and sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 1/2 1/2 1170.2697 0.0 141.8612 62.93600000000001
    salsa 1/2 cup 37.7 8.632 1.976 0.221
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    taco seasoning 2 teaspoons 18.354 3.306 0.2565 0.0
    enchilada sauce 2 cups 134.4 21.8176 2.7776 4.0768
    corn tortilla 16 - - - -
    cheddar cheese 2 cups shredded - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

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



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