RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2857
Energy (kCal)	188.4892
Carbohydrates (g)	13.5921
Total fats (g)	15.039
Fatty acids, total saturated 20:0 (g)	0.0910
Fatty acids, total saturated 18:3 undifferentiated (g)	1.2978
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0042
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0553
Riboflavin (mg)	0.0711
Tocopherol, beta (mg)	0.0534
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3149
Tocopherol, delta (mg)	0.1478
Arginine (g)	0.0045
Proline (g)	0.0171
Fatty acids, total polyunsaturated 18:1 t (g)	0.0042
Campesterol (mg)	33.7400
Glucose (dextrose) (g)	2.8790
Adjusted Protein (g)	0.0000
Cystine (g)	0.0011
Tocotrienol, beta (mg)	0.7627
Selenium, Se (g)	1.7688
Copper, Cu (mg)	0.1480
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4901
Total lipid (fat) (g)	15.0390
Vitamin K (phylloquinone) (g)	23.8224
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.2854
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.1720
Folate, total (g)	9.6183
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	856.0817
Energy (kcal)	188.4892
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0367
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.0625
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	3.5589
Lutein + zeaxanthin (g)	386.6620
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0058
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	40.2290
Fatty acids, total saturated 16:0 (g)	0.6731
Carbohydrate, by difference (g)	13.5921
Vitamin D (IU)	0.0000
Fructose (g)	3.6860
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0101
Tyrosine (g)	0.0030
Potassium, K (mg)	545.5887
Fatty acids, total saturated 12:0 (g)	0.0031
Vitamin A, RAE (g)	42.7327
Serine (g)	0.0031
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0045
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0462
Fatty acids, total saturated 14:0 (g)	0.0006
Histidine (g)	0.0014
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0817
Water (g)	155.1052
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0361
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	512.4730
Sodium, Na (mg)	1237.9420
Iron, Fe (mg)	3.1863
Energy (kJ)	788.0238
Ash (g)	4.4614
Caffeine (mg)	0.0000
Glycine (g)	0.0052
Fatty acids, total trans-polyenoic (g)	0.0511
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.8942
Fatty acids, total polyunsaturated (g)	4.1921
Vitamin E (alpha-tocopherol) (mg)	4.9506
Sucrose (g)	0.4424
Vitamin B-6 (mg)	0.3222
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0050
Beta-sitosterol (mg)	57.8200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	10509.2000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3541
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0511
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0788
Folate, food (g)	9.6183
Fatty acids, total saturated 20:1 (g)	0.1911
Fatty acids, total monounsaturated (g)	9.3393
Stigmasterol (mg)	0.4200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.6096
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.3157
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1314
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	97.2965
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0050
Glutamic acid (g)	0.0098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0078
Folate, DFE (g)	9.6183
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.0491
Tryptophan (g)	0.0020
Threonine (g)	0.0032
Fatty acids, total polyunsaturated 18:1 c (g)	8.6471
Manganese, Mn (mg)	0.3490
Protein (g)	3.2857
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	9.1098
Betaine (mg)	0.0980
Phosphorus, P (mg)	74.3985
Tocopherol, gamma (mg)	4.3145

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. | 2. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl. | 3. Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat. | 4. Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil. | 5. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2	cups	cooked shredded	-	-	-	-
salsa	2/3	cup		50.2667	11.5093	2.6347	0.2947
cumin	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
colby jack cheese	1 1/4	cups	shredded	-	-	-	-
burrito flour tortilla	4			-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
topping	Optional			-	-	-	-
cheese cream tomato green onion lettuce			Shredded sour chopped shredded	-	-	-	-

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

Cooking in progress....

Baked Chicken and Rice Chimichangas