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Chicken Enchilada Dip Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.7604
Energy (kCal)1131.3511
Carbohydrates (g)72.8869
Total fats (g)54.8765
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Either poach chicken, or for extra flavor, cut it in cubes and cook it in a little oil; season w/cumin, black pepper, chili powder and some minced garlic. | 2. Combine all ingredients except cheese in a large saucepan and heat through over medium heat. | 3. Place half the chicken mixture in an ungreased 9 x 12 pan, then half the cheese, then the rest of the chicken mixture, then rest of cheese. | 4. Bake at 350 degrees for 30 minutes. | 5. Serve over rice for a yummy dinner or with tortilla chips for dipping. | 6. Dip will thicken as it cools. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 -6 cooked cut 0.0 0.0 0.0 0.0
    cream 3/4 cup sour 341.55 7.9868 4.209 33.3788
    enchilada sauce 1 can mild mild 143.928 29.973000000000003 6.0089999999999995 0.0
    salsa 1 jar mild - - - -
    tomato sauce 1 can - - - -
    black olive 1 can sliced 201.7338 0.0 44.8801 1.1333
    green chili 1/2 can chopped 44.9775 10.6372 2.2489 0.2249
    cheddar cheese 1/2 lb grated 399.1618 24.2899 30.4134 20.1395
    monterey jack cheese 1/2 lb grated 201.7338 0.0 44.8801 1.1333

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



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