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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways. | 2. When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken. | 3. Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to. | 4. Put in one cup of cheese and stir, it will melt from the heat of the chicken. | 5. Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down. | 6. Do this until you run out of tortillas. | 7. Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges. | 8. Sprinkle the last cup of cheese on top. | 9. Bake for 15 minutes at 375 degrees. | 10. If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs		1560.3596	0.0	189.1482	83.9147
red enchilada sauce	3	cans		254.7	41.3463	5.2638	7.7259
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
flour tortilla	10			-	-	-	-
cheese	2	cups	shredded divided	953.1	6.318	57.78	77.598

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