RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.8864
Energy (kCal)	225.7974
Carbohydrates (g)	1.2685
Total fats (g)	1.9111
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0458
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3718
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1197
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0261
Proline (g)	0.0105
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0005
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.7415
Copper, Cu (mg)	0.6384
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4411
Total lipid (fat) (g)	1.9111
Vitamin K (phylloquinone) (g)	0.2582
Cholesterol (mg)	113.9633
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.4190
Folate, total (g)	36.9367
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	233.3342
Energy (kcal)	225.7974
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0729
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.2511
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0497
Lutein + zeaxanthin (g)	2.3520
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0052
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.1116
Fatty acids, total saturated 16:0 (g)	0.3557
Carbohydrate, by difference (g)	1.2685
Vitamin D (IU)	0.0000
Fructose (g)	0.0024
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0146
Tyrosine (g)	0.0034
Potassium, K (mg)	647.0661
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	68.3360
Serine (g)	0.0039
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0041
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0110
Histidine (g)	0.0020
Isoleucine (g)	0.0032
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.9284
Water (g)	235.9604
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	4.0005
Sodium, Na (mg)	546.7103
Iron, Fe (mg)	3.8238
Energy (kJ)	944.0683
Ash (g)	3.9403
Caffeine (mg)	0.0000
Glycine (g)	0.0041
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2182
Fatty acids, total polyunsaturated (g)	0.5425
Vitamin E (alpha-tocopherol) (mg)	1.1623
Sucrose (g)	0.0159
Vitamin B-6 (mg)	0.2997
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0060
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0310
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2825
Folate, food (g)	36.9367
Fatty acids, total saturated 20:1 (g)	0.0074
Fatty acids, total monounsaturated (g)	0.5702
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	153.9081
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4932
Vitamin B-12 (g)	2.3927
Calcium, Ca (mg)	276.7467
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0038
Glutamic acid (g)	0.0283
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.0056
Folate, DFE (g)	36.9367
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.1249
Tryptophan (g)	0.0009
Threonine (g)	0.0029
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.1511
Protein (g)	47.8864
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4835
Betaine (mg)	0.0473
Phosphorus, P (mg)	451.6283
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent. | 2. Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature. | 3. In the meantime preheat oven to 425°F. | 4. Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute. | 5. When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese. | 6. In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce. | 7. Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes. | 8. Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans. | 9. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless cooked shredded boneless	-	-	-	-
spinach	1	box	chopped thawed drained frozen	-	-	-	-
onion	1/3 - 1/2	cup	chopped	0.0	0.0	0.0	0.0
tony	1/8 - 1/4	teaspoon		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
monterey jack cheddar cheese	8	ounces	shredded blend	201.7333	0.0	44.88	1.1333
mexican crema	1	jar		201.7333	0.0	44.88	1.1333
corn tortilla	8 -10			-	-	-	-

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

Cooking in progress....

Spinach Chicken Enchiladas