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Mexican Chicken Cheese Enchilada Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.4123
Energy (kCal)2140.3709
Carbohydrates (g)113.0895
Total fats (g)146.7747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Warm oven to 350 degrees. | 2. 2. Sauté the onion and garlic until soft. | 3. 3. Add the soup, enchilada sauce, rotel, chilies, half and half, and cooked chicken. Warm. Add the cheese. | 4. 4. Spray non-stick spray to 9x13 cake pan. | 5. 5. Add small layer of soup mix to bottom, then layer with tortillas, repeat ending with soup mix on top. | 6. 6. Bake for 1 hour. | 7. 7. Top with optional ingredients. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tortilla 6 - - - -
    chicken 1 cup diced cooked - - - -
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    half 1/2 cup sour - - - -
    enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753
    tomato 1 diced 26.82 5.7961 1.3112 0.298
    chilies 1 can diced 97.1514 24.0 0.0 0.0
    mexican cheese 3 cups blend 1477.08 18.3348 84.9024 118.7208
    yellow onion 1 diced 28.0 6.537999999999999 0.77 0.07
    garlic 3 tablespoons diced 37.995 8.4303 1.6218 0.1275
    nonstick cooking spray - - - -
    green onion 3 diced 57.51 12.2262 2.0661 1.0011
    black olive 1/2 cup diced - - - -
    tomato 1 cup diced 26.82 5.7961 1.3112 0.298

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



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