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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees. Wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft. | 2. Meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, sauté onion in oil for 3-4 minutes. | 3. Add spices and green chilies, cooking over a low heat. | 4. Add salsa and chicken, increasing heat to medium and stir until hot. (If the mixture seems dry, add a little enchilada sauce.). | 5. In the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce. | 6. Place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down. | 7. Pour the remaining sauce over the top and sprinkle with cheese. Bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	12		used	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
green chile	6	ounces	canned diced	151.3	0.0	33.66	0.85
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salsa	1/2	cup	bottled	37.7	8.632	1.976	0.221
green enchilada sauce	2	cans		151.3	0.0	33.66	0.85
chicken breast	6	cups	cooked shredded shred	-	-	-	-
chihuahua cheese	2	cups	shredded	987.36	14.6784	56.9184	78.3552

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