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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. | 2. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix. | 3. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture. | 4. Bake, uncovered, at 350 degrees for 40 minutes. | 5. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture). | 6. Bake 10-15 minutes longer or until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
cream chicken soup	1	can	condensed undiluted	204.4978	27.7373	6.6927	7.5106
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
olive	1	can	sliced drained ripe	-	-	-	-
chicken	4	cups	cubed cooked	1338.4	0.0	152.88	76.16
monterey jack cheese	3	cups	shredded divided	-	-	-	-
cheddar cheese	3	cups	shredded divided	-	-	-	-
flour tortilla	12		warmed	-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348

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