Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the chicken breast pieces in a little olive oil and butter until almost cooked through. Put the chicken in a heatproof bowl to cool. | 2. Once the chicken has cooled, add the chopped coriander and chives and the sour cream to the chicken and mix all together. | 3. Preheat the oven to 200C/400°F. | 4. Using a 9" x 13" oven dish, spoon a little enchilada sauce into the bottom of the dish. | 5. Spoon a couple of tablespoons of chicken mix onto each tortilla and roll up, placing each rolled enchilada into the oven dish, seam side down. | 6. Once the oven dish is full, pour the rest of the enchilada sauce over the top and then sprinkle generously with the shredded mozzarella. | 7. Place the dish in the oven for 25-30 minutes until enchiladas are done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	500		cut	390089.9021	0.0	47287.0608	20978.6721
cream	250		sour	113850.0	2662.25	1403.0	11126.25
cilantro	1/2	bunch	chopped	-	-	-	-
chive	1/2	cup	chopped	7.2	1.044	0.7848	0.1752
corn tortilla	8		warmed	-	-	-	-
enchilada sauce	200	ml	warmed	81.1537	16.9003	3.3882	0.0
mozzarella cheese	1	cup	shredded	-	-	-	-

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