Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease 9x13 baking pan. | 2. Warm cream of chicken soup, sour cream and green chilies in sauce pan or microwave until warm. | 3. Spray frying pan with non stick spray and cook each tortilla until warm (30 seconds to 1 minute). | 4. Add about 3 tablespoons of the chicken and 2 tablespoons of sauce to each tortilla. | 5. Roll up and place seam side down in baking pan. | 6. Spread remaining sauce over top of enchiladas and sprinkle with cheese. | 7. Bake@ 350 for 30 minutes or until cheese is melted and sauce is bubbling. | 8. 10 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
cheddar cheese	8	ounces		399.1609	24.2898	30.4133	20.1395
cream chicken soup	3	cans	reduced	613.4933	83.212	20.078	22.5319
chicken breast	1	lb	cooked shredded	780.1798	0.0	94.5741	41.9573
green chilies	2 -3	cans	chopped	0.0	0.0	0.0	0.0
flour tortilla	10			-	-	-	-

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