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Mexican Chilaquillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5615
Energy (kCal)590.95
Carbohydrates (g)41.5772
Total fats (g)45.3963
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 325 degrees F. | 2. Lightly grease a 10"casserole dish. | 3. Layer half the chips and 1/2 the salsa, half the olives. | 4. Top with all the peppers& meat plus 1/2 the cheeses. | 5. Repeat using the rest of the chips, salsa, olives and cheeses. | 6. Top with sourcream. | 7. Bake for 30 minutes. | 8. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla chip 1 package - - - -
    salsa 1 1/2 1/2 113.1 25.896 5.928 0.6629999999999999
    green pepper 1/4 cup chopped 7.45 1.7284 0.3203 0.0633
    red pepper 1/4 cup chopped 15.0 3.3038 0.7012 0.165
    chicken 1 cup cooked shredded chopped - - - -
    olive 1 can sliced ripe - - - -
    monterey jack cheese 1 cup - - - -
    cheddar cheese 2 cups shredded - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505

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



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