RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.403
Energy (kCal)	113.85
Carbohydrates (g)	2.6622
Total fats (g)	11.1262
Fatty acids, total saturated 20:0 (g)	0.0155
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0426
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	0.0178
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	0.0966
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0534
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0673
Proline (g)	0.1782
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0167
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.1275
Copper, Cu (mg)	0.0519
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1898
Total lipid (fat) (g)	11.1262
Vitamin K (phylloquinone) (g)	0.8625
Cholesterol (mg)	33.9250
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0391
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	0.0000
Folate, total (g)	3.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	257.0250
Energy (kcal)	113.8500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1690
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0448
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	1.9608
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0115
Vitamin C, total ascorbic acid (mg)	0.5175
Lutein + zeaxanthin (g)	2.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1121
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	17.6000
Fatty acids, total saturated 16:0 (g)	2.9636
Carbohydrate, by difference (g)	2.6622
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1506
Tyrosine (g)	0.0874
Potassium, K (mg)	71.8750
Fatty acids, total saturated 12:0 (g)	0.2570
Vitamin A, RAE (g)	71.3000
Serine (g)	0.1098
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0903
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0063
Fatty acids, total saturated 14:0 (g)	0.9350
Histidine (g)	0.0529
Isoleucine (g)	0.0937
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	0.0535
Water (g)	634.3967
Fatty acids, total saturated 8:0 (g)	0.0834
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	14.3750
Sodium, Na (mg)	29.6750
Iron, Fe (mg)	0.0402
Energy (kJ)	477.2500
Ash (g)	0.7080
Caffeine (mg)	0.0000
Glycine (g)	0.0437
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3726
Fatty acids, total polyunsaturated (g)	0.4600
Vitamin E (alpha-tocopherol) (mg)	0.2185
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0236
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1167
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1581
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2714
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)	0.0983
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0115
Folate, food (g)	3.4500
Fatty acids, total saturated 20:1 (g)	0.0167
Fatty acids, total monounsaturated (g)	2.6415
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0621
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.0400
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	5.8305
Vitamin B-12 (g)	0.1208
Calcium, Ca (mg)	117.3250
Fatty acids, total saturated 10:0 (g)	0.2174
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0667
Glutamic acid (g)	0.3870
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	69.5750
Leucine (g)	0.1852
Folate, DFE (g)	3.4500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0242
Threonine (g)	0.0816
Fatty acids, total polyunsaturated 18:1 c (g)	1.9912
Manganese, Mn (mg)	0.0086
Protein (g)	1.4030
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3742
Betaine (mg)	0.3450
Phosphorus, P (mg)	43.7000
Tocopherol, gamma (mg)	0.1725

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. Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft. | 2. Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid. | 3. Blend the mixture on high for 5 minutes. | 4. Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed). | 5. Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid. | 6. Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes. | 7. Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up. | 8. Add salt and pepper to taste and Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies guajillo	2			-	-	-	-
ancho chili	1			-	-	-	-
rom tomato	2			-	-	-	-
garlic clove	2		peeled	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
chipotle chile	1			-	-	-	-
adobo sauce	2	teaspoons		-	-	-	-
chicken bouillon powder	1/4	teaspoon		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
salt pepper				-	-	-	-

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

Cooking in progress....

Creamy Chipotle Enchilada Sauce