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Mexican Chicken Slop

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.7696
Energy (kCal)1063.7643
Carbohydrates (g)63.8597
Total fats (g)42.9056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish. | 2. Place a layer of corn tortillas ontop of chicken. | 3. Sprinkle about a cup of cheese ontop of chicken. | 4. Add a layer of hot salsa ontop of the cheese. | 5. Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN! | 6. Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 rotisserie-cooked - - - -
    cream chicken soup 1 can low-sodium condensed 204.4978 27.7373 6.6927 7.5106
    cream mushroom soup 1 can low fat 330.9145 23.982 5.9862 23.982
    cheddar cheese soup nacho 15 ounces 378.25 0.0 84.15 2.125
    mexicorn 1 can 378.25 0.0 84.15 2.125
    rotel tomato chilies 1 can 378.25 0.0 84.15 2.125
    hot salsa 5 -6 tablespoons 378.25 0.0 84.15 2.125
    hot sauce - - - -
    cream 4 tablespoons sour 95.04 2.2224 1.1712 9.288
    taco seasoning 2 tablespoons 55.062 9.918 0.7695 0.0
    1 -2 cup cooked 378.25 0.0 84.15 2.125
    black bean 1 -2 cup 0.0 0.0 0.0 0.0
    sharp cheddar cheese 3 -4 cups - - - -
    monterey jack cheese 3 -4 cups 378.25 0.0 84.15 2.125
    corn tortilla 1 package - - - -

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



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