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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound the chicken breasts until very thin. If using large chicken breasts, cut them in half. Meanwhile, heat about 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13" baking pan. You'll need to cook the chicken in batches, adding a little more oil for each batch. | 2. In the same skillet, heat another tablespoon of oil. Add the peppers and onions and cook until just tender, adding the garlic during the last minute or so; season lightly with salt and pepper. Remove the peppers from the skillet to a bowl. | 3. Put the enchilada sauce and cream cheese in the same skillet over low heat. Whisk until the cream cheese is blended into the sauce. Add 4 ounces of the cheddar cheese; cook and stir until the cheese has melted. Pour the sauce over the chicken and top with the pepper mixture. Sprinkle the remaining 4 ounces of cheddar cheese over the top. Bake at 350º for 20 minutes or until the cheese is melted and bubbly. | 4. Makes 6-8 servings. | 5. Per 1/6 Recipe: 577 Calories; 30g Fat; 65g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs. | 6. Per 1/8 Recipe: 433 Calories; 23g Fat; 48g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast		pounds	boneless	-	-	-	-
salt pepper				-	-	-	-
oil	2 -3		divided	0.0	0.0	0.0	0.0
onion	1	ounces	julienned	11.3398	2.6478	0.3118	0.0283
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red enchilada sauce	1	cup		67.2	10.9088	1.3888	2.0384
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
cheddar cheese	8	ounces	shredded divided	399.1609	24.2898	30.4133	20.1395
bell pepper	2		chopped	-	-	-	-

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