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Chicken & Rice Green Enchilada Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.8099
Energy (kCal)2594.858
Carbohydrates (g)236.7274
Total fats (g)128.7326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown chicken breasts in hot oil on both sides, set aside. Pour any liquid from breasts out and heat up more oil. Combine rice, onions, and spices, brown in oil until onions are slightly softened. Spread rice mixture in bottom of covered casserole, pour chicken broth over it, lay chicken on top. Combine enchilada sauce and cream cheese with mixer, pour over chicken. Cover and bake in 350 degree oven for 25 minutes. Remove lid and spread cheese on top, recover and bake an additional 20 minutes, removing lid for last 5 minutes of baking. Let sit 5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless flattened boneless - - - -
    vidalia onion 1 chopped - - - -
    rice 1 1/2 1/2 1018.425 211.5938 20.9235 8.88
    green enchilada sauce 2 cups - - - -
    cream cheese 4 ounces softened 334.53 3.969 8.0514 32.4324
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    garlic powder 2 teaspoons 20.522 4.5093 1.0261 0.0453
    cheese 2 cups shredded 953.1 6.318 57.78 77.598
    bacon grease - - - -

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



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