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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute chopped onion in butter or oil until transparent. | 2. Add mushrooms and saute for 2 minutes. Remove from heat. | 3. Add cumin and cream cheese to the onion/mushrooms, stirring until cheese melts. | 4. In a separate bowl, combine chicken soup, sour cream, and salsa. | 5. Reserve about 1 1/2 cups of the soup mixture for later. | 6. Add the onion-mushroom mixture to the remainder of the soup mixture and stir well. | 7. Gently stir in the chopped chicken and 1 1/2 cups co jack cheese. | 8. Spray a 13" x 9" baking dish with nonstick spray. Place a very thin layer of the reserved soup mixture (1/4 c.) on the bottom of the baking dish. | 9. Divide the chicken filling among the tortillas. Place them seam side down in the pan. | 10. Spread the rest of the reserved soup mixture over the finished tortillas. | 11. Sprinkle with remaining co jack cheese. | 12. Bake at 350 degrees for 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
mushroom	1	can	drained	-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
neufchatel cheese	4	ounces		286.902	4.0711	10.3761	25.8325
cream chicken soup	1	can	undiluted	204.4978	27.7373	6.6927	7.5106
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
salsa	1	cup		75.4	17.264	3.952	0.442
chicken	3	cups	chopped cooked	-	-	-	-
colby monterey jack cheese	3	cups	divided	-	-	-	-
flour tortilla	8			-	-	-	-

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