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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute chicken in a large skillet. Add remaining spices into the chicken mixture. Let cook together 5 minutes to blend flavors. | 2. In a separate sauce pan, melt butter and add flour. Let cook for a minute or two. Add the chicken stock all at once and the salt. Continue stirring until mixture slightly thickens. Off the heat and add the sour cream, stirring until completely incorporated. | 3. Grease a 9x13 pan and coat with a few tablespoons of the sauce mix. To make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. I add a T. or two of shredded cheese on top of the chicken mix. Roll up and place in pan. Cover each enchilada with the sauce mix and sprinkle additional cheese on top. Bake at 350 for 30 minutes until hot and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	cups	cubed	-	-	-	-
green chilies	4	ounces		30.6175	7.5636	0.0	0.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
jalapeno	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
salt	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cilantro	1/4 - 1/2	cup	chopped	0.0	0.0	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt	3/4	teaspoon		-	-	-	-
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
cheddar cheese				-	-	-	-

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