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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 pot, add water chicken thighs, garlic powder, onion powder and seasoning salt. | 2. Simmer until chicken thighs are cooked and fork tender. | 3. Remove chicken thighs from liquid and using 2 forks shred the chicken meat. | 4. Mix shredded chicken, 1 can of salsa and 1 cup of cheese. | 5. Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese. | 6. Repeat layering twice (or until you use up all your ingredients). | 7. You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish. | 8. Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through. | 9. Serve with fresh chopped cilantro (optional) and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6	boneless	skinless boneless	-	-	-	-
corn tortilla	1	package		-	-	-	-
green enchilada sauce	1	can		-	-	-	-
tomatillo salsa	2	cans		250.4348	57.3409	13.1262	1.4681
black olive	1	can	sliced	-	-	-	-
cheese	2 1/2	cups	shredded	1191.375	7.8975	72.225	96.9975
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
seasoning salt	1	tablespoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208

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