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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat. | 2. Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese. | 3. Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through. | 4. NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken	2	cups	diced cooked	-	-	-	-
green enchilada sauce	1	can	divided	-	-	-	-
cream cheese	3	ounces	cut	250.8975	2.9768	6.0386	24.3243
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
mexican cheese	2	cups	grated divided blend	984.72	12.2232	56.6016	79.1472
flour tortilla	8			-	-	-	-

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