RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.806
Energy (kCal)	227.7
Carbohydrates (g)	5.3245
Total fats (g)	22.2525
Fatty acids, total saturated 20:0 (g)	0.0311
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0851
Fatty acids, total polyunsaturated 17:1 (g)	0.0080
Fatty acids, total trans-monoenoic (g)	0.7659
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0288
Fatty acids, total saturated 4:0 (g)	0.0356
Fatty acids, total trans (g)	0.9154
Riboflavin (mg)	0.1932
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0126
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1068
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1346
Proline (g)	0.3565
Fatty acids, total polyunsaturated 18:1 t (g)	0.7659
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0334
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.2550
Copper, Cu (mg)	0.0207
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3795
Total lipid (fat) (g)	22.2525
Vitamin K (phylloquinone) (g)	1.7250
Cholesterol (mg)	67.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0782
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	0.0000
Folate, total (g)	6.9000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0207
Vitamin A, IU (IU)	514.0500
Energy (kcal)	227.7000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3381
Fatty acids, total saturated 14:1 (g)	0.1541
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0897
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0069
Sugars, total (g)	3.9215
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0230
Vitamin C, total ascorbic acid (mg)	1.0350
Lutein + zeaxanthin (g)	4.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0012
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2242
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	11.5000
Fatty acids, total saturated 16:0 (g)	5.9271
Carbohydrate, by difference (g)	5.3245
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3013
Tyrosine (g)	0.1748
Potassium, K (mg)	143.7500
Fatty acids, total saturated 12:0 (g)	0.5140
Vitamin A, RAE (g)	142.6000
Serine (g)	0.2196
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1805
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0069
Fatty acids, total saturated 22:0 (g)	0.0126
Fatty acids, total saturated 14:0 (g)	1.8699
Histidine (g)	0.1058
Isoleucine (g)	0.1874
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0932
Niacin (mg)	0.1070
Water (g)	84.0305
Fatty acids, total saturated 8:0 (g)	0.1667
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0092
Carotene, beta (g)	28.7500
Sodium, Na (mg)	35.6500
Iron, Fe (mg)	0.0805
Energy (kJ)	954.5000
Ash (g)	0.5865
Caffeine (mg)	0.0000
Glycine (g)	0.0874
Fatty acids, total trans-polyenoic (g)	0.1495
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7452
Fatty acids, total polyunsaturated (g)	0.9200
Vitamin E (alpha-tocopherol) (mg)	0.4370
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0472
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2334
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3163
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0218
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5428
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)	0.1967
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0230
Folate, food (g)	6.9000
Fatty acids, total saturated 20:1 (g)	0.0334
Fatty acids, total monounsaturated (g)	5.2831
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5037
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1242
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.0800
Fatty acids, total polyunsaturated 16:1 c (g)	0.3381
Fatty acids, total saturated (g)	11.6610
Vitamin B-12 (g)	0.2415
Calcium, Ca (mg)	116.1500
Fatty acids, total saturated 10:0 (g)	0.4347
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1334
Glutamic acid (g)	0.7739
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	139.1500
Leucine (g)	0.3703
Folate, DFE (g)	6.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1495
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0483
Threonine (g)	0.1633
Fatty acids, total polyunsaturated 18:1 c (g)	3.9824
Manganese, Mn (mg)	0.0172
Protein (g)	2.8060
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	4.7483
Betaine (mg)	0.6900
Phosphorus, P (mg)	87.4000
Tocopherol, gamma (mg)	0.3450

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture. | 2. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. | 3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. | 4. Top with green onions and tomatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
deli rotisserie chicken	2	cups	diced	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
flour tortilla	8			-	-	-	-
garnish				-	-	-	-
green onion			Chopped	-	-	-	-
tomato			Chopped	-	-	-	-

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

Cooking in progress....

Progresso® Chicken Enchiladas