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Solar Cooked Chicken Enchilada with Sour Cream Recipe Video
|Chicken||2 Cup (32 tbs), cooked, shredded|
|Cheese||1 Cup (16 tbs) (Colby and Monterey Jack Cheese)|
|Salsa||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cilantro||2 Tablespoon, chopped finely|
|Cumin seeds||1 Teaspoon, powdered|
|Lettuce||1 Cup (16 tbs), shredded (for garnish)|
|Tomato||2 Large, diced small (for garnish)|
Calories 854 Calories from Fat 417
% Daily Value*
Total Fat 46 g70.7%
Saturated Fat 16.4 g82%
Trans Fat 0 g
Cholesterol 225.2 mg
Sodium 826.8 mg34.4%
Total Carbohydrates 35 g11.8%
Dietary Fiber 5.6 g22.5%
Sugars 5.4 g
Protein 72 g143.5%
Vitamin A 32.1% Vitamin C 14.3%
Calcium 23.5% Iron 24.3%
*Based on a 2000 Calorie diet
1.Assemble a solar cooker with a small stoneware pie dish in a 2.5 quart glass mixing bowl and a 9 inch clear glass plate to cover it placed on a reflector.
2.Combine all the ingredients saving a little of the sour cream, lettuce and tomatoes for later.
3.Spoon the mixture on the tortilla.
4.Roll the tortilla and place it on the pie dish and within the larger glass bowl covered.
5. Keep it in the sun with an outside temperature of 65 degree Farenheit for about 1 and a half hour.
6. Plate in and top it with sour cream, lettuce and tomatoes before serving.