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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet. Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce. Cover. Let the meat sit and simmer and soak up the flavors. I let mine sit for an hour, you can go longer or shorter depending on how much time you have, if less time use less enchilada sauce. | 2. Rinse beans and mix them into the meat mixture as well as a handful of cheese. | 3. In a 13x9 casserole dish, pour some enchilada sauce on bottom of casserole dish and put a layer of tortillas, then put the meat and bean mix on top, then more sauce, then tortillas, then meat mix again -- Then for your final layer, lay tortillas, sauce, and a good layer of cheese. Then put your sliced olives and green onions on top of the cheese. | 4. Bake in the oven at 375 for about a half hour, give or take a few minutes. When the cheese is all melted and bubbly it is ready. | 5. Let cool for 5 minutes and dish up some plates! I like to top it off with a dollop of sour cream! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
tomato green chilies	1	can	diced	-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
black olive	2	cans	sliced	-	-	-	-
green onion	3	strands	diced	-	-	-	-
black bean	1	can		991.8141	181.3769	62.8246	4.1301
cheese				-	-	-	-

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