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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce. | 2. Preheat oven to 350. | 3. Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese. | 4. Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish. | 5. Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green enchilada sauce	1	can		-	-	-	-
queso fresco	3/4	cup		273.585	2.7267	16.5524	21.7953
flour tortilla	6			-	-	-	-
yellow onion	1/2		diced	32.0	7.472	0.88	0.08
chicken breast	2 -3			0.0	0.0	0.0	0.0
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
jalapeno	1	can	diced	39.1304	8.7706	1.2279	0.4993
green pepper	1	can	diced	44.6777	10.3652	1.9211	0.3798
pace picante sauce	1/2	cup		32.0	8.0	0.0	0.0
black olive	1/2	cup		-	-	-	-
avocado	1/2			-	-	-	-

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