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Chicken Enchilada Rice Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.383
Energy (kCal)2841.145
Carbohydrates (g)538.8486
Total fats (g)27.9022
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees. Combine the enchilada sauce, broth, rice, tomatoes, beans, and hominy in a 9×13 baking dish. Season with Tabasco sauce to taste, depending on how spicy you want it. It can be left out if you do not like even mildly spicy. | 2. Bake for 20 minutes, remove from the oven and stir in the chicken. Sprinkle on the shredded cheese and then the crushed chips. | 3. Return to the oven and cook for 15 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    enchilada sauce 3 1/2 cups 235.2 38.1808 4.8608 7.1344
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    hominy 1 can drained rinsed thawed 178.1109 35.2759 3.6612 2.1769
    rotel 1 can diced - - - -
    hot sauce - - - -
    chicken 3 cups cooked shredded - - - -
    monterey jack cheese 2 cups shredded - - - -
    corn chip 1 1/2 cups crushed - - - -

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



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