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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sauce:. | 2. Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened. Remove the skin, seeds, and stems from the green chilis. | 3. Place all ingredients in a blender and puree. If needed, season with additional salt/pepper. | 4. To make the Enchilada Bake:. | 5. In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well. | 6. In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season. | 7. Spray the bottom and sides of a casserole pan with non-stick cooking spray. | 8. Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas. I often cut the tortillas to ensure that I get good coverage with little waste. | 9. Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer. Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili. | 10. Cover with a layer of tortillas and more Green Sauce. | 11. Repeat the layering until all ingredients are gone and/or the casserole pan is full. | 12. Top with a last layer of tortillas, green chili sauce and the reserved cheese. | 13. Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy. | 14. Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	16			-	-	-	-
asadero cheese	3/4	cup	shredded	352.44	2.8413	22.374000000000002	27.9774
cheddar cheese	1/2	cup	shredded	-	-	-	-
requeson cheese	1/2	cup		-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
cream cheese	1/4	cup	softened	177.0	2.1	4.26	17.16
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
mexican oregano	2	teaspoons		-	-	-	-
chicken	2	cups	shredded roasted	-	-	-	-
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
green chili	1 -2	cup	roasted seeded peeled sliced	0.0	0.0	0.0	0.0
scallion	4		trimmed sliced	128.0	29.36	7.32	0.76
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
tomatillo	1	lb	sliced	145.1497	26.4898	4.3545	4.6266
red onion	1		quartered	32.0	7.472	0.88	0.08
green chili	1		washed	0.0	0.0	0.0	0.0
garlic clove	4			-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1	tablespoon		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
honey	2	teaspoons		-	-	-	-

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