Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken with poultry seasoning. | 2. Cool completely. | 3. Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.). | 4. Saute onion in a saucepan. | 5. Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes. | 6. Remove from heat and add two cups cheese. | 7. Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis. | 8. In a 9 x 13 pan, place 1 cup of sauce. | 9. Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down. | 10. Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.). | 11. Bake at 375 degrees for 20–25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb		780.1798	0.0	94.5741	41.9573
yellow onion	1/2			57.42	3.4191	0.4132	4.698
cheese	4	cups	shredded used reduced	1906.2	12.636	115.56	155.196
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
cream chicken soup	2	cans	fat-free	408.9955	55.4747	13.3853	15.0213
cream	1	package	sour	-	-	-	-
flour tortilla	8 -10			-	-	-	-
taco seasoning mix	1	package		-	-	-	-
poultry seasoning	1	tablespoon		13.508	2.886	0.42200000000000004	0.3313

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