Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350,. | 2. melt 2tbs margarine in a frying pan on low. | 3. dice chicken into small 1/4-1/2 inch pieces, chop onion and combine both chicken and onion into frying pan; raise burner temp to medium. | 4. cook chicken & onion on medium heat until chicken is completely done, no longer pink. | 5. add 1 package cream cheese, 3/4 can of diced chillies, cook on medium low until cream cheese is melted. Stir often. | 6. Remove From Heat. | 7. In a large Bowl combine sour cream, mushroom soup, the rest of the green chillies, the entire enchilada sauce can. Mix thoroughly! | 8. For each enchilada: one tortilla, add shredded cheese, spoon some chicken mixture in, then roll. Place the filled tortilla seam side down in a large baking dish. Repeat until mixture is gone or pan is full ;). | 9. pour the Enchilada sauce mix over the top of the rolled tortillas. Spread evenly covering the entire pan. Sprinkle cheese on top. | 10. Bake at 350 degrees until cheese is melted and sauce is bubbly. | 11. Let cool 10 minutes before serving! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2 - 2	lbs	boneless	0.0	0.0	0.0	0.0
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
cream cheese	1	package		-	-	-	-
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
onion	1			28.0	6.537999999999999	0.77	0.07
green enchilada sauce	1	can		-	-	-	-
corn tortilla	12 -16			-	-	-	-
cheese	1 -2	lb	shredded	0.0	0.0	0.0	0.0

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