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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 in salted water until tender and loosened from bone (be sure entire chicken is submerged in the water). | 2. Bone chicken and dice the meat. Let cool. | 3. While chicken is cooling, dice onion and chilis, and shred cheese (set aside 2 cups of cheese for topping). | 4. Mix onion, chilis, cheese, sour cream, and olives in a large bowl. Add chicken and mix coursely. (reserve 4 cups). | 5. Grease two 13" baking pans on all sides. Heat one tortilla at a time over open gas flame. | 6. Fill with 3-4 Tablespoons of chicken mixture and roll leaving ends open. | 7. Place seam-down in the greased baking pans (if using electric oven, open each 1 doz. package of tortillas and heat for 12 seconds in microwave and fill with aforementioned ingredients while hot). | 8. Continue process placing each enchilada in pan. The enchiladas should fit snuggly against each other. | 9. Place 2 cups of chicken mixture over each pan of enchiladas. Smooth evenly to retain moisture. | 10. Top with a layer of shredded cheese. | 11. Bake covered at 325 degrees F. for 42 minutes. | 12. Remove cover and return to oven for 6 minutes to gently toast cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
green chilies	1	can		97.1514	24.0	0.0	0.0
black olive	6	ounces	sliced	151.3	0.0	33.66	0.85
yellow onion	1			114.84	6.8382	0.8265	9.396
monterey jack cheese	1	1		151.3	0.0	33.66	0.85
cream	12	ounces	sour	673.5839	15.751	8.3007	65.8275
flour tortilla	3	dozen		-	-	-	-
salt	1	teaspoon		-	-	-	-
vegetable shortening				-	-	-	-

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