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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. | 2. Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste. | 3. Heat beans in the microwave or on the stove til they are softened. | 4. Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers. | 5. Cover with the last 3 flour tortillas and trim them to fit the pan. | 6. Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like. | 7. Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	9			-	-	-	-
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
green chilies	2	cans	diced drained	87.5262	19.1724	3.0009	1.1253
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt pepper				-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
chicken breast	4	boneless	skinless boneless	-	-	-	-
cheese	4	cups	shredded	1906.2	12.636	115.56	155.196
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
cream			sour	-	-	-	-
pico de gallo				-	-	-	-

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