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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside. | 2. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese. | 3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	cubed cooked	669.2	0.0	76.44	38.08
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
salt	1/8	teaspoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
corn tortilla	12			-	-	-	-
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
monterey jack cheese	2	cups	shredded	-	-	-	-

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