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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 400°F. | 2. In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove. | 3. In a 9x13" baking dish, place 1 cup sour cream in bottom of dish. | 4. Fry tortillas in oil until soft, not crisp, and drain on paper towels. | 5. Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas. | 6. Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese. | 7. Bake for 30 minutes or until hot and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	5	cups	cooked shredded	-	-	-	-
monterey jack cheese	3	cups	grated	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
green chilies	3	cups	chopped	180.0	42.57	9.0	0.9
green tomato	8	ounces	diced	52.1631	11.5666	2.7216	0.4536
garlic clove	1			-	-	-	-
salt pepper				-	-	-	-
cream	1	pint	sour	-	-	-	-
corn tortilla	12			-	-	-	-

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