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El Pollo Mexican Lasagna

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.2873
Energy (kCal)321.5528
Carbohydrates (g)62.7595
Total fats (g)3.3037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350° and grease 9 x 12 baking dish. | 2. (Optional) Combine salsa and cilantro in medium bowl. | 3. Tear tortillas into pieces (approx 2 inches square). | 4. Spread 1/2 cup of salsa mixture in bottom of dish and cover with 1/2 of the tortilla pieces. | 5. Dot 1/2 of the refried beans over the tortillas. | 6. Layer 1/2 of the chicken and 1/2 of the cheese. | 7. Top with remaining salsa mix and repeat layering of tortillas, beans, chicken & cheese. | 8. Bake uncovered 30 minutes or until cheese is melted. | 9. Serve with sour cream. | 10. Note: To prepare cooked, shredded chicken, I bake boneless chicken breasts for 35 minutes at 350 degrees. Cool and pull apart with fork or fingers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 -3 cups shredded cooked - - - -
    salsa 24 ounces 197.3125 45.1778 10.3419 1.1567
    flour tortilla 5 - - - -
    bean 15 ounces refried 123.3203 17.4349 17.8602 2.1262
    cheddar cheese 2 cups shredded - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    cream sour - - - -

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



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