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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. | 2. Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese. | 3. Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice chicken sauce mix broccoli	1	package		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken	1	pound	ground	965.6022	0.5893	83.0962	67.2295
onion	3	tablespoons	chopped	12.0	2.802	0.33	0.03
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
tomato green chile pepper	1	can	diced drained	-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
cheddar cheese	1 1/4	cups	shredded mild	-	-	-	-
flour tortilla	6			-	-	-	-

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