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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the tomatillo sauce in a medium saucepan over low heat. | 2. Warm up the chicken in a separate pan with a little water so it wont dry out. | 3. When warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover. | 4. Heat the oil in a medium saucepan over medium high heat. | 5. When hot quick fry the tortillas to soften them-3 seconds each side. | 6. Preheat oven to 350 degrees. | 7. Pour 1 cup of the sauce onto a dinner plate. | 8. Lay a tortilla in the sauce and flip to cover both sides with sauce. | 9. Lay 2 T. | 10. of the filling across the center of the sauced tortilla and roll up. | 11. Place in a baking dish and repeat until done. | 12. Pour the remaining sauce over the enchiladas making sure to cover each completly. | 13. Cover with foil and bake for 10-15 minutes. | 14. Remove foil and sprinkle on cheese, onion rings and radish slices. | 15. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo salsa	3	cups		226.2	51.792	11.856	1.3259999999999998
chicken breast	1 1/2	1/2	skinned boned shredded	1170.2697	0.0	141.8612	62.93600000000001
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
salt	1/4	teaspoon		-	-	-	-
corn tortilla	12			-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
feta	1/3	cup	likened mild	132.0	2.045	7.105	10.64
onion	2	slices	separated	4.0	0.934	0.11	0.01
radish				-	-	-	-

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