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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes. | 2. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside. | 3. Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles. | 4. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. | 5. Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	1		chopped	60.0	14.01	1.65	0.15
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
tomato sauce	1	can		-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1 1/2	1/2		-	-	-	-
chicken	1		rotisserie-cooked shredded	-	-	-	-
muenster cheese	1		grated	485.76	1.4784	30.9012	39.6528
chipotle chile adobo	3		seeded chopped	-	-	-	-
corn tortilla	12			-	-	-	-

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