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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F. | 2. Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes. | 3. In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese. | 4. Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	1	lb	ground	780.1798	0.0	94.5741	41.9573
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
onion flake	1	tablespoon		17.45	4.164	0.4475	0.023
enchilada sauce	8	ounces		68.0388	11.045	1.4061	2.0638
carb flour tortilla	6		low	-	-	-	-
cream cheese	1/3	cup		236.0	2.8	5.68	22.88
mexican cheese	2 1/2	cups	shredded blend	1230.9	15.279000000000002	70.752	98.934

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