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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. With a batter knife, spread cream cheese on one side of all tortillas. | 3. Cut tortillas into 6 wedges. | 4. In 9X13" glass baking pan, layer items: corn tortillas, blackbeans, chicken, pepperjack cheese, flour torts, green pepper, white onion, cheddar cheese, black olives-- pour about a cup of enchillada sauce over each layer of chicken. Repeat these layers until 1/2" from top of pan. | 5. Cook for 25-30 minutes. | 6. Allow to cool 5-10 minutes before serving. | 7. Top with a dollop of sour cream, and garnish with green onions and a wedge of lime. | 8. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless cooked cubed boneless	-	-	-	-
white corn tortilla	12 -20			403.4667	0.0	89.76	2.2667
flour tortilla	12 -20			-	-	-	-
cheddar cheese	1/2		shred	-	-	-	-
monterey jack pepper cheese	1/2		shred	403.4667	0.0	89.76	2.2667
white onion	1		diced	60.0	14.01	1.65	0.15
green pepper	1		diced	29.8	6.9136	1.2814	0.2533
green onion	1	cup	sliced	19.17	4.0754	0.6887	0.3337
black bean	2	cups	cooked cooled	1323.08	241.9568	83.80799999999999	5.5096
black olive	1	can		403.4667	0.0	89.76	2.2667
green enchilada sauce	16	ounces		403.4667	0.0	89.76	2.2667
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
lime	1		cut	-	-	-	-

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