RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	57.0497
Energy (kCal)	1296.0787
Carbohydrates (g)	91.9669
Total fats (g)	79.7435
Fatty acids, total saturated 20:0 (g)	0.1269
Fatty acids, total saturated 18:3 undifferentiated (g)	1.5398
Fatty acids, total polyunsaturated 17:1 (g)	0.2520
Fatty acids, total trans-monoenoic (g)	0.8009
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0751
Fatty acids, total saturated 4:0 (g)	0.5902
Fatty acids, total trans (g)	1.0195
Riboflavin (mg)	1.4188
Tocopherol, beta (mg)	0.3400
Lactose (g)	2.3296
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0162
Fatty acids, total polyunsaturated 24:1 c (g)	0.0115
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.9910
Tocopherol, delta (mg)	4.5006
Arginine (g)	0.7875
Proline (g)	0.9465
Fatty acids, total polyunsaturated 18:1 t (g)	0.7306
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1615
Adjusted Protein (g)	0.0000
Cystine (g)	0.1738
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	59.6298
Copper, Cu (mg)	0.9044
Maltose (g)	0.0000
Zinc, Zn (mg)	6.4753
Total lipid (fat) (g)	79.7435
Vitamin K (phylloquinone) (g)	94.2505
Cholesterol (mg)	127.2625
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0976
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.3509
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	40.7910
Folate, total (g)	57.1812
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0292
Vitamin A, IU (IU)	2245.4313
Energy (kcal)	1296.0787
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5465
Fatty acids, total saturated 14:1 (g)	0.3315
Vitamin D2 (ergocalciferol) (g)	0.7556
Methionine (g)	0.2895
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0105
Sugars, total (g)	27.7693
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0688
Vitamin C, total ascorbic acid (mg)	12.6959
Lutein + zeaxanthin (g)	78.7610
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6138
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	124.9312
Fatty acids, total saturated 16:0 (g)	14.6089
Carbohydrate, by difference (g)	91.9669
Vitamin D (IU)	34.0030
Fructose (g)	2.0696
Fluoride, F (g)	1.7600
Aspartic acid (g)	1.0968
Tyrosine (g)	0.4567
Potassium, K (mg)	1731.6350
Fatty acids, total saturated 12:0 (g)	7.2176
Vitamin A, RAE (g)	591.1517
Serine (g)	0.6321
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5993
Fatty acids, total trans-polyenoic 22:4 (g)	0.0070
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1010
Fatty acids, total saturated 22:0 (g)	0.1094
Fatty acids, total saturated 14:0 (g)	5.1061
Histidine (g)	0.3396
Isoleucine (g)	0.5503
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1366
Niacin (mg)	8.8890
Water (g)	1104.8389
Fatty acids, total saturated 8:0 (g)	0.7613
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0445
Carotene, beta (g)	191.2739
Sodium, Na (mg)	8837.0070
Iron, Fe (mg)	9.0867
Energy (kJ)	5428.4597
Ash (g)	30.3384
Caffeine (mg)	0.0000
Glycine (g)	0.4998
Fatty acids, total trans-polyenoic (g)	0.2148
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0430
Fatty acids, total saturated 18:2 undifferentiated (g)	14.5000
Fatty acids, total polyunsaturated (g)	16.2793
Vitamin E (alpha-tocopherol) (mg)	5.4772
Sucrose (g)	1.5886
Vitamin B-6 (mg)	0.5569
Fatty acids, total trans-polyenoic 13:0 (g)	0.0305
Fatty acids, total saturated 6:0 (g)	0.5668
Vitamin D (D2 + D3) (g)	0.7556
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.7621
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0417
Fatty acids, total trans-polyenoic 15:1 (g)	0.1068
Lycopene (g)	0.0000
Starch (g)	17.4549
Pantothenic acid (mg)	3.3679
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3592
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.2919
Folate, food (g)	57.1812
Fatty acids, total saturated 20:1 (g)	0.2968
Fatty acids, total monounsaturated (g)	20.9024
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.2217
Fatty acids, total polyunsaturated 16:1 t (g)	0.0741
Fatty acids, total polyunsaturated 17:0 (g)	0.2572
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	203.9599
Fatty acids, total polyunsaturated 16:1 c (g)	0.3828
Fatty acids, total saturated (g)	36.0634
Vitamin B-12 (g)	3.2079
Calcium, Ca (mg)	1474.5377
Fatty acids, total saturated 10:0 (g)	1.2125
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0756
Alanine (g)	0.5711
Glutamic acid (g)	4.4227
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	576.6828
Leucine (g)	0.9808
Folate, DFE (g)	57.1812
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2126
Fiber, total dietary (g)	6.0182
Tryptophan (g)	0.1750
Threonine (g)	0.4961
Fatty acids, total polyunsaturated 18:1 c (g)	9.6315
Manganese, Mn (mg)	1.2852
Protein (g)	57.0497
Cryptoxanthin, beta (g)	2.5430
Fatty acids, total saturated 18:1 undifferentiated (g)	18.2370
Betaine (mg)	0.3530
Phosphorus, P (mg)	2534.2329
Tocopherol, gamma (mg)	16.7422

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. | 3. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. | 4. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. | 5. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white onion	1		diced	64.0	14.944	1.76	0.16
red bell pepper	1		diced	-	-	-	-
green bell pepper	1		diced	-	-	-	-
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
ancho chile powder	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
chipotle chile powder	1/4	teaspoon		-	-	-	-
chicken	1		cooked cut	-	-	-	-
cheddar cheese	8	ounces	shredded	399.1609	24.2898	30.4133	20.1395
corn tortilla	10		cut	-	-	-	-

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

Cooking in progress....

King Ranch Chicken Casserole