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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In sauce pan, boil water covering chicken. Cool. Shred. | 2. If using fresh spinach, steam covered 3-5 minute Drain well. | 3. In a large bowl, combine chicken, spinach and scallions. Set aside. | 4. Combine sour cream, yogurt, flour, cumin and salt. Stir in milk and green chillies. Divide sauce in half. Set one portion aside. | 5. Combine one portion of sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll and place seam side down in an ungreased 2 qt baking dish. | 6. Before baking, spoon other half of sauce over tortillas. Bake, uncovered at 350 for 25 minutes Sprinkle with cheese, let stand for 5 minutes Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1/2		skinless boneless	390.0899	0.0	47.2871	20.9787
spinach	4	cups	chopped thawed drained	132.0	23.4	13.2	1.8
scallion	1/4	cup	sliced	8.0	1.835	0.4575	0.0475
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
yogurt	1/4	cup		37.3625	2.8542	2.1254	1.9906
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
salt	1/4	teaspoon		-	-	-	-
milk	1/2	cup	skim	276.0	6.648	2.748	28.608
green chilies	4	ounces	diced	30.6175	7.5636	0.0	0.0
flour tortilla	6			-	-	-	-
cheddar cheese	1/3	cup		-	-	-	-

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