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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in Dutch oven; add salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, let cool slightly. Dice or shred chicken, set aside. | 2. Cook spinach according to package directions; drain well, and reserve 1 cup spinach broth. Set aside. | 3. Saute onion in butter in Dutch Oven until tender. Stir in spinach and chicken, set aside. | 4. Combine soup, reserved spinach broth, milk, green chiles, sour cream, and half of cheese in bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce. | 5. Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place seam side down, in 2 lightly greased 13 X 9 X 2 inch backing dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 degrees for 25 minutes (I cook mine about 45 minutes to an hour). Sprinkle with additional cheese, back an additional 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	12	boneless	skinless boneless	-	-	-	-
salt	1	teaspoon		-	-	-	-
spinach	2	packages	chopped frozen	-	-	-	-
onion	1	cup	diced	64.0	14.944	1.76	0.16
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
cream chicken soup	1	can	undiluted	204.4978	27.7373	6.6927	7.5106
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
green chile	3		canned diced drained	-	-	-	-
cream	3	cartons	sour	-	-	-	-
monterey jack cheese	3	cups	divided	-	-	-	-
flour tortilla	16			-	-	-	-

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