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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Filling:. | 2. Place chicken and broth in large saucepan. | 3. Add carrots, onion,garlic,parsley and bay leaves; bring to a boil, cover and simmer 5 minutes. | 4. Turn off heat and let stand until chicken is cooked through, about 1 hour. | 5. Remove chicken from broth and cool slightly; strain cooking liquid. | 6. Return to saucepan and boil until reduced to 3 cups. | 7. Skin and bone chicken; shred meat and place in medium bowl; chill. | 8. For Sauce:. | 9. Melt butter in medium saucepan over low heat. | 10. Add flour and cook until light brown, stirring frequently, about 5 minutes. | 11. Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally; cool. | 12. Heat 1 tablespoon oil in large skillet over medium heat. | 13. Add onions and cook until soft, stirring occasionally, about 5 minutes. | 14. Add spinach and stir until wilted, about 2 minutes; transfer to processor. | 15. Add sauce, 1 1/2 cups sour cream, green onions and 1 can chiles and puree until smooth; season with salt and pepper. | 16. Add second can of chiles, if desired, and process until smooth. | 17. Butter two 9x13-inch baking dishes. | 18. Spread 1/2 cup sauce over bottom of each. | 19. Add 1 cup sauce to chicken;mix in 5 cups grated cheese. | 20. Pour 1/2 inch oil into medium skillet;heat over medium-low heat. | 21. Add 1 tortilla and cook until softened, about 5 seconds;drain on paper towels. | 22. Repeat with remaining tortillas. | 23. Divide chicken filling among tortillas and roll up. | 24. Arrange seam side down in prepared dishes. | 25. Spoon remaining sauce over; cover with foil. | 26. (Can be prepared 1 day ahead. Refrigerate enchilladas and remaining cheese separately. Bring enchilladas to room temperature before baking.). | 27. Preheat oven to 400 degrees. | 28. Bake covered enchilladas until just heated through, about 15 minutes. | 29. Uncover, sprinkle with remaining cheese and bake until cheese melts, about 5 minutes. | 30. Serve with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	5	halved		-	-	-	-
chicken broth	6	cups	low sodium	468.72	11.34	66.8304	15.7248
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	1/2			30.0	7.005	0.825	0.075
garlic clove	4			-	-	-	-
parsley sprig	4			-	-	-	-
bay leaf	2			-	-	-	-
purpose flour	6	tablespoons		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	2 1/2	1/2	diced	30.0	7.005	0.825	0.075
spinach	2		stemmed chopped	66.0	11.7	6.6	0.9
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
green onion	4		cut	76.68	16.3016	2.7548	1.3348
chilies	1	can	diced drained diced	97.1514	24.0	0.0	0.0
salt black pepper			ground	-	-	-	-
monterey jack cheese	1 1/2	1/2	grated	-	-	-	-
vegetable oil				117.23200000000001	0.0	0.0	13.6
corn tortilla	24			-	-	-	-
cream			sour	683.1	15.9735	8.418	66.7575

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