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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 25Preheat oven to 350°F. | 2. In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce. | 3. Continue to stir until sauce thickens. | 4. In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer. | 5. In a mixing bowl, beat eggs and half and half until well blended. | 6. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan. | 7. Cook for about 1-2 minutes. Repeat until the mixture is gone. | 8. Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce. | 9. Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs		1560.3596	0.0	189.1482	83.9147
cheddar cheese	1 1/2	1/2	low-fat	-	-	-	-
half	1/4	cup		-	-	-	-
scallion	1		chopped	32.0	7.34	1.83	0.19
egg white	3			51.48	0.7227	10.790999999999999	0.1683
tomato sauce	1	can		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cocoa powder	1/2	teaspoon	unsweetened	2.0425	0.5187	0.1756	0.1227
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848

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