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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Section meat and mix lightly with cream cheese. | 2. Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas. | 3. Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste. | 4. Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs. | 5. Cover enchiladas with cream mixture and slices of Gruyere. | 6. Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate. | 7. Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		cooked	1560.3596	0.0	189.1482	83.9147
cream cheese	8	ounces	low-fat	669.06	7.938	16.1028	64.8648
half cream	1	cup		136.88	20.88	6.032	3.248
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
salt pepper				-	-	-	-
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
corn tortilla	6 -12			-	-	-	-
gruyere cheese	8	ounces		936.684	0.8165	67.6091	73.3471
cayenne pepper				-	-	-	-

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