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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 - 20 minutes

• Source

  All Recipes

| 1. Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks. | 2. Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling. | 5. Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas. | 6. Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend. | 7. Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless	-	-	-	-
water				-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green chile pepper	1	can	chopped	89.955	21.2744	4.4978	0.4498
garlic	1	clove	chopped	8.94	1.9836	0.3816	0.03
cream cheese	1	package		-	-	-	-
mexican cheese	2	cups	shredded divided blend	984.72	12.2232	56.6016	79.1472
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
corn tortilla	6			-	-	-	-
green enchilada sauce	1	can		-	-	-	-
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

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