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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees. | 2. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25-30 minutes. | 3. Meanwhile, in a large bowl combine salsa and cream. | 4. Reduce oven temperature to 350 degrees. Once chicken in cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. | 5. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture. | 6. stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9X13" baking dish. Top with remaining salsa mixture, then cheese. | 7. Bake until cheese is browned and salsa is bubbling, 40-45 minutes. Let rest 10 minutes. Serve, sprinkled with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	3	lbs		302.6	0.0	67.32	1.7
salt black pepper			ground	302.6	0.0	67.32	1.7
garlic clove	5		unpeeled	302.6	0.0	67.32	1.7
green chili salsa	2	jars		302.6	0.0	67.32	1.7
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
corn tortilla	12			-	-	-	-
monterey jack cheese	12	ounces	shredded	302.6	0.0	67.32	1.7
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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