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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish. | 4. Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!) | 5. Bake at 350 degrees F (175 degrees C) for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
chicken breast half	3		boneless boiled cubed	403.4676	0.0	89.7602	2.2667
monterey jack cheese	1	pound		403.4676	0.0	89.7602	2.2667
corn	1	can	drained sweet	186.9565	40.6522	7.1087	2.9348
green enchilada sauce	1	jar		403.4676	0.0	89.7602	2.2667
corn tortilla	24			-	-	-	-

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