RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	62.7051
Energy (kCal)	1182.537
Carbohydrates (g)	18.8501
Total fats (g)	97.0959
Fatty acids, total saturated 20:0 (g)	0.0312
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9801
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	2.6964
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.7676
Tocopherol, beta (mg)	0.0130
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	11.7135
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.1171
Proline (g)	6.6164
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4786
Adjusted Protein (g)	0.0000
Cystine (g)	0.2954
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.0373
Copper, Cu (mg)	0.1622
Maltose (g)	0.0000
Zinc, Zn (mg)	8.4624
Total lipid (fat) (g)	97.0959
Vitamin K (phylloquinone) (g)	14.4220
Cholesterol (mg)	345.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1012
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.4820
Folate, total (g)	31.2500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	3015.4540
Energy (kcal)	1182.5370
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7805
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6176
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	10.7955
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2516
Vitamin C, total ascorbic acid (mg)	20.2950
Lutein + zeaxanthin (g)	17.6360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	3.9188
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	87.1260
Fatty acids, total saturated 16:0 (g)	28.9185
Carbohydrate, by difference (g)	18.8501
Vitamin D (IU)	93.2400
Fructose (g)	0.6007
Fluoride, F (g)	1.8000
Aspartic acid (g)	4.2071
Tyrosine (g)	2.8974
Potassium, K (mg)	482.5810
Fatty acids, total saturated 12:0 (g)	1.8990
Vitamin A, RAE (g)	473.0920
Serine (g)	3.1868
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.2565
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	9.8549
Histidine (g)	1.8890
Isoleucine (g)	3.3561
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	1.2677
Water (g)	204.7774
Fatty acids, total saturated 8:0 (g)	0.8666
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	882.1900
Sodium, Na (mg)	2034.3800
Iron, Fe (mg)	2.4902
Energy (kJ)	4948.2740
Ash (g)	12.0777
Caffeine (mg)	0.0000
Glycine (g)	0.7393
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0020
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5746
Fatty acids, total polyunsaturated (g)	3.6461
Vitamin E (alpha-tocopherol) (mg)	3.3828
Sucrose (g)	0.3314
Vitamin B-6 (mg)	0.3662
Fatty acids, total trans-polyenoic 13:0 (g)	0.0015
Fatty acids, total saturated 6:0 (g)	1.5462
Vitamin D (D2 + D3) (g)	2.2800
Vitamin D3 (cholecalciferol) (g)	2.2800
Lysine (g)	4.2055
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.1340
Starch (g)	0.0000
Pantothenic acid (mg)	1.0626
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.1072
Folate, food (g)	31.2500
Fatty acids, total saturated 20:1 (g)	0.0398
Fatty acids, total monounsaturated (g)	26.8597
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1268
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	58.7117
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	61.3209
Vitamin B-12 (g)	2.7360
Calcium, Ca (mg)	1821.0660
Fatty acids, total saturated 10:0 (g)	1.9298
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.1539
Alanine (g)	1.4234
Glutamic acid (g)	13.9048
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	112.8600
Vitamin E, added (mg)	0.0000
Retinol (g)	388.2000
Leucine (g)	5.8060
Folate, DFE (g)	31.2500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	2.2388
Tryptophan (g)	0.7585
Threonine (g)	2.0459
Fatty acids, total polyunsaturated 18:1 c (g)	4.4151
Manganese, Mn (mg)	0.2949
Protein (g)	62.7051
Cryptoxanthin, beta (g)	188.4600
Fatty acids, total saturated 18:1 undifferentiated (g)	23.7929
Betaine (mg)	0.2668
Phosphorus, P (mg)	1237.5580
Tocopherol, gamma (mg)	0.3281

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place shredded chicken in a bowl. | 2. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered. | 5. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas. | 6. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		cooked shredded	-	-	-	-
honey	1/3	cup		-	-	-	-
lime juice	1/4	cup	squeezed	15.125	5.0941	0.2541	0.0424
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
green enchilada sauce	1	can		-	-	-	-
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
corn tortilla	12			-	-	-	-
queso asadero mexican cheese	2	cups	shredded	939.84	7.5768	59.663999999999994	74.6064

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

Cooking in progress....

Honey-Lime Chicken Enchiladas