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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear. | 4. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish. | 5. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		boneless skinless	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
tomato green chile pepper	1	can	diced	-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
chile pepper	12		diced	-	-	-	-
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
green onion	1	bunch	chopped	-	-	-	-
heavy cream	1/2	pint		-	-	-	-
corn tortilla	6			-	-	-	-
cheddar cheese	3	cups	shredded	-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753

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