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Chicken-And-Corn Pies With Cornbread Crust

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.9546
Energy (kCal)1162.4727
Carbohydrates (g)81.398
Total fats (g)77.7618
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Stir together enchilada sauce and next 3 ingredients in a 3 1/2 quart saucepan over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken. | 3. Whisk together cornbread mix, next 3 ingredients, and 3/4 cup cheese in a small bowl just until blended. | 4. Pour chicken mixture into 5 lightly greased (10 oz.) ramekins. Spoon cornbread mixture over hot chicken mixture. Sprinkle evenly with remaining 1/4 cup cheese. Divide ramekins onto 2 jelly roll pans. | 5. Bake for 30 minutes or until golden and bubbly. Serve with a dollup of sour cream on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    tomato green chilies 1 can diced - - - -
    corn 2 cups frozen 249.4 54.23 9.482999999999999 3.915
    chicken 3 cups chopped cooked - - - -
    mexican cornbread mix 1 package - - - -
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    egg 1 71.5 0.36 6.28 4.755
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    mexican cheese 4 ounces shredded blend 422.98199999999997 5.2504 24.313000000000002 33.9973

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



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