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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. | 2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste. | 3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste. | 4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish. | 5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes. | 6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chili powder	3	tablespoons		67.68	11.927999999999999	3.2304	3.4272
cumin	3	teaspoons	ground	23.625	2.7871	1.122	1.403
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
tomato sauce	2	cans		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
cheddar cheese	8	ounces	shredded	399.1609	24.2898	30.4133	20.1395
jalapeno	3	tablespoons	pickled chopped	4.8938	1.0969	0.1536	0.0624
jalapeno	1		chopped	4.8938	1.0969	0.1536	0.0624
cilantro	1/2	cup	minced	1.84	0.2936	0.1704	0.0416
corn tortilla	10			-	-	-	-
vegetable cooking spray				-	-	-	-
lime	1		cut	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

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