Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic. Add enough water to cover the chicken. Bring to a boil; reduce heat. | 2. Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink. Remove chicken and shred. Discard cooking liquid. | 3. In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat. | 4. Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally. Keep warm. | 5. In a medium skillet, heat the 1 cup of cooking oil. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp. Pat dry between paper towels. | 6. Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish. Pour the remaining enchilada sauce over the tortillas. Cover with foil. | 7. Bake in a 350 degree oven for 20 to 25 minutes, or until heated through. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted. To serve, sprinkle with sliced olives and green onions. Serve with sour cream and guacamole, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1 1/2	1/2	boneless skinless	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
cilantro	1/2	cup	loosely-packed	1.84	0.2936	0.1704	0.0416
red pepper flake	1	teaspoon	crushed	-	-	-	-
jalapeno	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cooking oil	1	tablespoon		-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
green chili pepper	1	tablespoon	diced	3.75	0.8869	0.1875	0.0188
cooking oil	1	cup		-	-	-	-
monterey jack cheese	1	cup	shredded	-	-	-	-
corn tortilla	10			-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
olive	1	can	sliced pitted ripe	-	-	-	-
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
cream			sour	-	-	-	-
				-	-	-	-

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