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Chicken Enchilada Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.639
Energy (kCal)2780.3301
Carbohydrates (g)58.9095
Total fats (g)218.4756
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut up chicken pieces and boil in water with the first 5 ingredients until tender. | 2. Remove from heat; cool and shred. | 3. While chicken is cooking, put on latex gloves and finely dice jalapeno. | 4. In a medium bowl, mix cream cheese, mayo, cheddar cheese, chiles, and jalapeno. Add shredded chicken. | 5. Transfer to a 9x13 baking dish. | 6. Baked uncovered at 350 for 30 minutes or until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    red pepper flake 1/2 teaspoon - - - -
    salt 1 teaspoon - - - -
    chicken breast 1 lb boneless skinless cubed 780.1798 0.0 94.5741 41.9573
    cream cheese 8 ounces softened 669.06 7.938 16.1028 64.8648
    mayonnaise 8 ounces 818.7333 0.0 0.8391 90.7184
    cheddar cheese 8 ounces shredded 399.1609 24.2898 30.4133 20.1395
    chilies 1 can diced drained 97.1514 24.0 0.0 0.0
    jalapeno pepper 1 raw diced 1.6312 0.3656 0.0512 0.0208

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



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