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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through. | 3. Shred chicken with a fork. | 4. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside. | 5. In a frying pan heat vegetable oil at about medium-high heat til hot. | 6. Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels. | 7. Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan. | 8. Spread remaining filling mixture across the top of the enchiladas. | 9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like. | 10. Bake uncovered for 30 minutes or until cheese appears melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3 -4			0.0	0.0	0.0	0.0
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
cream mushroom soup chicken	1	can		-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
onion	1		diced	28.0	6.537999999999999	0.77	0.07
salt	1	dash		-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
corn tortilla	12			-	-	-	-
vegetable oil				-	-	-	-

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