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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 350 degrees. | 2. Boil whole chicken, pick off all meat from the bones, and shred it. | 3. Dice entire jar of dill pickles chips into small pieces. | 4. Slice all olives in half once each. | 5. Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well. | 6. Grease two 13x9 inch baking pans. | 7. Heat half of the tortillas for 20 seconds in microwave to warm them. | 8. Fill each tortilla with mixture, roll, and place into greased pans touching one another. | 9. Repeat with other half of tortillas until all mix or tortillas are gone. | 10. Pour sauce over all enchiladas in both pans. | 11. Sprinkle remaining cheese over top. | 12. Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated. | 13. Serve with rice and beans and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
dill pickle	1	jar		-	-	-	-
black olive	2	cans	pitted	-	-	-	-
white corn tortilla	1	package		-	-	-	-
cheddar cheese	4	packages	shredded	3984.64	242.4744	303.6024	201.0432

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