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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine. | 2. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together. | 3. Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish. | 4. Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix. | 5. Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas! | 6. Bake for about 15 minutes in a 375°F oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	chopped cooked	-	-	-	-
monterey jack cheese	1 1/4	cups	shredded	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
green chilies	2	cans	chopped	179.91	42.5487	8.9955	0.8996
flour tortilla	8			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057

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