Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot and add jalapenos, tomato, onions, garlic salt and pepper. Saute until softened, about 7-8 minutes. If the vegetables get too dry, add a few tablespoons of water. | 3. Add canned chicken with juices to the pot, breaking up the chicken into little pieces. Mix well and saute until almost dry, about 7-8 minutes. When done, set aside to cool. | 4. While chicken mixture is cooking, put green salsa, yogurt, water and garlic into a blender and blend on high until liquified. Set aside. | 5. Heat 1/2 cup oil over medium-high heat until it shimmers. Using tongs, slide in a tortilla until one side is coated with oil, then flip over and coat the other side. It should sizzle slightly and the tortilla may puff up a bit. Allow excess oil to drip from tortilla back into pan. Remove after a few seconds on each side to a paper towel-lined plate to cool. Repeat with remaining tortillas. | 6. Divide cheese in half and set 2 cups aside to top enchiladas. | 7. Using a spoon, divide chicken mixture into 10 small piles. Do the same with 2 cups of the cheese. | 8. To assemble enchiladas, have a 9x13 inch baking pan ready. Take a tortilla and spread 1 pile of chicken mixture in a line down the center. Sprinkle with 1 pile of cheese. Roll tightly and place in one end of the baking pan seam side down. Repeat with remaining tortillas. | 9. Pour green chile sauce over enchiladas, making sure they are all completely covered. Sprinkle evenly with remaining cheese and bake for 20 minutes. | 10. If you like a browned top, broil for a few minutes, keeping a close eye on them so as not to burn. Top with green onions and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
jalapeno pepper	4		seeded diced	6.525	1.4625	0.2048	0.0832
tomato	1		diced	32.76	7.0798	1.6016	0.364
onion	1		diced	60.0	14.01	1.65	0.15
garlic salt	1/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken breast	2	cans		-	-	-	-
green chili salsa	1	jar		-	-	-	-
greek yogurt	1	cup		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
garlic clove	4		peeled chopped	-	-	-	-
oil canola	1/2	cup		963.56	0.0	0.0	109.0
tortilla	10			-	-	-	-
cheese	4	cups	shredded blend	1906.2	12.636	115.56	155.196
green onion	3		chopped	57.51	12.2262	2.0661	1.0011

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