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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat 2 Tbsp oil in skillet. | 2. Saute green chilies with minced garlic & chopped onion in oil. | 3. Drain and break up tomatoes. Reserve 1/2 cup liquid. | 4. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. | 5. Remove sauce from skillet and set aside. | 6. Combine chicken with sour cream, cheese and remaining salt. | 7. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. | 8. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. | 9. Pour chili sauce over enchiladas. | 10. Bake at 250F degrees until heated through about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
green chilies	2	cans		194.3028	48.0	0.0	0.0
chicken	3	cups	shredded cooked	-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
cheddar cheese	2	cups	shredded	-	-	-	-
onion	2	cups	chopped	128.0	29.888	3.52	0.32
cooking oil	1/3	cup		-	-	-	-
salt	2	teaspoons		-	-	-	-
corn tortilla	15			-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01

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