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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FILLING: | 2. Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through. | 3. Remove chicken from cooking liquid and let sit until it is cool enough to handle. | 4. Shred chicken and set aside. | 5. Sauté chopped onion and poblano peppers in olive oil until soft. | 6. Add garlic and cook another couple of minutes. | 7. Add drained tomatoes and shredded chicken; stir to combine ingredients. | 8. Add salt and pepper to taste. | 9. Cover pan and reduce heat to low. Let simmer for at least an hour. | 10. SAUCE: | 11. In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft. | 12. Add garlic and sauté another couple of minutes. | 13. Place in blender with the cup of enchilada sauce and blend until pureed. | 14. Put the crushed tomatoes in the skillet and bring up to a boil. | 15. Cook for several minutes, stirring frequently, until liquid is slightly reduced. | 16. Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste. | 17. Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas. | 18. TORTILLAS: | 19. Shred the cheese and set aside. | 20. Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada. | 21. Place a couple of tablespoons of oil or lard into a skillet over medium high heat. | 22. Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side. | 23. Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish. | 24. Repeat with the remaining tortillas, adding more oil to the skillet as needed. | 25. Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top. | 26. Cover pan with foil and bake at 350ºF for about 30 minutes. | 27. Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly. | 28. Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
onion	1		chopped	60.0	14.01	1.65	0.15
poblano pepper	2		seeded chopped	201.7333	0.0	44.88	1.1333
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red bell pepper	1		chopped	201.7333	0.0	44.88	1.1333
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
enchilada sauce	1	cup		67.2	10.9088	1.3888	2.0384
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
chipotle pepper	1/4	teaspoon	ground	201.7333	0.0	44.88	1.1333
corn tortilla	10			-	-	-	-
enchilada sauce	1	cup		67.2	10.9088	1.3888	2.0384
monterey jack cheese	8	ounces	shredded	201.7333	0.0	44.88	1.1333
vegetable oil				-	-	-	-
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
black olive	1/4	cup	sliced	201.7333	0.0	44.88	1.1333

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