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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 375°F | 2. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes. | 3. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan. | 4. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese. | 5. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes. | 6. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper. | 7. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red chili sauce	1	can	divided	-	-	-	-
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
cinnamon	1/4	teaspoon		-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
chipotle chile adobo	1	tablespoon	chopped canned	-	-	-	-
adobo sauce	2	teaspoons		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
white wine vinegar	1	tablespoon		-	-	-	-
chicken meat	3 3/4	cups	shredded	-	-	-	-
corn tortilla	12			-	-	-	-
monterey jack cheese	3	cups	shredded	-	-	-	-
radish	2		halved sliced	37.12	7.888	1.5776	0.23199999999999998
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
extra virgin olive oil	1/4	cup		-	-	-	-
green cabbage	5 -6	cups	sliced	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt black pepper			ground	-	-	-	-

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