RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.5902
Energy (kCal)	647.8722
Carbohydrates (g)	85.4421
Total fats (g)	35.6416
Fatty acids, total saturated 20:0 (g)	0.0211
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1382
Fatty acids, total polyunsaturated 17:1 (g)	0.0054
Fatty acids, total trans-monoenoic (g)	0.5106
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0192
Fatty acids, total saturated 4:0 (g)	0.0242
Fatty acids, total trans (g)	0.6103
Riboflavin (mg)	0.3491
Tocopherol, beta (mg)	0.0191
Lactose (g)	2.6143
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0084
Fatty acids, total polyunsaturated 24:1 c (g)	0.0008
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5900
Tocopherol, delta (mg)	0.0011
Arginine (g)	0.1585
Proline (g)	0.2836
Fatty acids, total polyunsaturated 18:1 t (g)	0.5106
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5605
Adjusted Protein (g)	0.0000
Cystine (g)	0.0420
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.5177
Copper, Cu (mg)	0.4766
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4607
Total lipid (fat) (g)	35.6416
Vitamin K (phylloquinone) (g)	62.4741
Cholesterol (mg)	45.2333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0577
Menaquinone-4 (g)	4.6000
Phytosterols (mg)	3.1000
Folate, total (g)	55.9290
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0138
Vitamin A, IU (IU)	1705.9309
Energy (kcal)	647.8722
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2529
Fatty acids, total saturated 14:1 (g)	0.1027
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0722
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0046
Sugars, total (g)	72.3194
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0256
Vitamin C, total ascorbic acid (mg)	670.3729
Lutein + zeaxanthin (g)	2598.8081
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0008
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1957
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1211
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	115.0928
Fatty acids, total saturated 16:0 (g)	4.4345
Carbohydrate, by difference (g)	85.4421
Vitamin D (IU)	0.0000
Fructose (g)	0.5539
Fluoride, F (g)	0.2200
Aspartic acid (g)	0.3621
Tyrosine (g)	0.1403
Potassium, K (mg)	1548.9823
Fatty acids, total saturated 12:0 (g)	0.3430
Vitamin A, RAE (g)	164.5973
Serine (g)	0.1906
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1564
Fatty acids, total trans-polyenoic 22:4 (g)	0.0008
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0046
Fatty acids, total saturated 22:0 (g)	0.0087
Fatty acids, total saturated 14:0 (g)	1.2488
Histidine (g)	0.0938
Isoleucine (g)	0.1603
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0621
Niacin (mg)	9.1273
Water (g)	720.5788
Fatty acids, total saturated 8:0 (g)	0.1112
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0061
Carotene, beta (g)	782.3427
Sodium, Na (mg)	194.6601
Iron, Fe (mg)	3.5715
Energy (kJ)	2705.9994
Ash (g)	4.2568
Caffeine (mg)	0.0000
Glycine (g)	0.1003
Fatty acids, total trans-polyenoic (g)	0.0997
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0046
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3826
Fatty acids, total polyunsaturated (g)	2.5761
Vitamin E (alpha-tocopherol) (mg)	2.8168
Sucrose (g)	0.1980
Vitamin B-6 (mg)	0.4985
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1556
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2631
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0146
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1442
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)	0.1311
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2749
Folate, food (g)	55.9290
Fatty acids, total saturated 20:1 (g)	0.0222
Fatty acids, total monounsaturated (g)	4.2421
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3428
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0829
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	57.0629
Fatty acids, total polyunsaturated 16:1 c (g)	0.2257
Fatty acids, total saturated (g)	8.4341
Vitamin B-12 (g)	0.1610
Calcium, Ca (mg)	125.4748
Fatty acids, total saturated 10:0 (g)	0.2900
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1341
Glutamic acid (g)	0.6996
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0008
Carotene, alpha (g)	65.1168
Vitamin E, added (mg)	0.0000
Retinol (g)	92.7667
Leucine (g)	0.3044
Folate, DFE (g)	55.9290
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0997
Fiber, total dietary (g)	10.0793
Tryptophan (g)	0.0480
Threonine (g)	0.1501
Fatty acids, total polyunsaturated 18:1 c (g)	2.6578
Manganese, Mn (mg)	0.8692
Protein (g)	7.5902
Cryptoxanthin, beta (g)	41.6192
Fatty acids, total saturated 18:1 undifferentiated (g)	3.8715
Betaine (mg)	0.4800
Phosphorus, P (mg)	267.8529
Tocopherol, gamma (mg)	0.2356

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. If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid. | 2. For sauce, mince garlic, jalapeños, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; purée. | 3. Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated. | 4. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. | 5. Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
garlic clove	2		peeled	-	-	-	-
jalapeno pepper	2		seeded	3.2625	0.7312	0.1024	0.0416
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
onion	2	tablespoons		8.0	1.868	0.22	0.02
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835
plain yogurt	1/3	cup		-	-	-	-
honey	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
green chili	1/3	cup	canned diced	20.0	4.73	1.0	0.1
corn tortilla	6			-	-	-	-
chicken	2	cups	shredded cooked	-	-	-	-
monterey jack cheese	2	cups	Shredded	-	-	-	-
hazelnut	1	cup	Roasted Chopped	319.2	48.0	0.0	16.008

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

Cooking in progress....

Spicy Chicken and Hazelnut Enchiladas