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Cheese and Chicken Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1654
Energy (kCal)529.33
Carbohydrates (g)48.771
Total fats (g)33.4264
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Spray large non-stick skillet with cooking spray. | 3. Add onion, cook over medium heat for 4-5 minutes or until tender. | 4. Add chicken, 1/2 cup cheese, 3/4 cup salsa and cream cheese. | 5. Heat and stir for 2-3 minutes or until cheese is melted. | 6. Spooon 1/3 cup chicken mixture down center of each tortilla. Roll up. | 7. Place in 13 X 9 inch baking dish. | 8. Drizzle with remaining 1 1/4 cups of salsa. | 9. Sprinkle with remaining cheese. | 10. Cover and bake for 15 minutes or until heated through and cheese on top is melted. | 11. Enjoy! | 12. Tip: Use rotisserie chicken to speed up process. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nonstick cooking spray - - - -
    chicken breast 1 1/2 cups shredded cooked - - - -
    onion 1 44.0 10.274000000000001 1.21 0.11
    cheddar cheese 3/4 cup shredded - - - -
    salsa 2 cups 150.8 34.528 7.904 0.884
    cream cheese 4 ounces reduced fat 334.53 3.969 8.0514 32.4324
    taco flour tortilla 8 soft - - - -

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



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