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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese. | 2. In another bowl, combine enchilada sauce and sour cream until well blended. | 3. Add 1/2 cup of the enchilada sauce to the chicken mixture. | 4. Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish. | 5. Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish. | 6. Pour remaining enchilada sauce over the tortillas. | 7. Sprinkle with remaining cheese. | 8. Bake 25-30 minutes or until hot. | 9. If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream. | 10. Serves 6 (More like 8-10 depending on how much meat you use!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cans	drained cooked	-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
onion brown	1/2	cup	diced	49.56	8.0004	0.0	1.9942
mexican cheese	2	cups	shredded divided blend	984.72	12.2232	56.6016	79.1472
green enchilada sauce	2	cans		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
tortilla	12			-	-	-	-
lettuce			shredded diced sour	-	-	-	-

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