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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside. | 2. In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender. | 3. Add flour, cumin and cayanne pepper. | 4. Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis. | 5. Spread some of the sauce on bottom of 11 x 7 baking dish. | 6. Add enough sauce to chicken/cheese to moist consistancy. | 7. Spread small amount of sauce on flour torilla. | 8. Add chicken filling. Roll and place seam side down in baking dish. | 9. Pour remaining sauce over top of enchiladas, covering them. | 10. Sprinkle with remaing shredded cheese and cover with foil. | 11. Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8		boneless grilled shredded	15945.6	28.6296	347.1792	1602.8952
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne pepper	1/2 - 1	teaspoon	ground	0.0	0.0	0.0	0.0
chicken stock vegetable	1	cup		-	-	-	-
cream cheese	3 1/2	ounces	cubed	292.7138	3.4729	7.045	28.3784
breakstone cream	1/2	cup	Reduced fat sour	188.48	8.06	5.58	14.88
green chilies	1	can	diced drained roasted	97.1514	24.0	0.0	0.0
four cheese mexican	1 1/2	1/2	shredded blend	-	-	-	-
flour tortilla	8			-	-	-	-

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