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 350. | 2. Heat oil in large saute pan on medium. | 3. Cube chicken and cook in saute pan. | 4. Remove seeds from peppers, and dice. | 5. Press or mince garlic. | 6. Add peppers and garlic, along with seasonings to chicken. | 7. When chicken is cooked through, add 1/3 cup of sour cream to mixture. | 8. Drain. | 9. Coat 9x13 inch casserole dish with thin layer of sour cream. | 10. Fill tortillas with about 1/3 cup of chicken mixture, and place in dish. | 11. Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy) | 12. Sprinkle cheese over enchilladas. | 13. Bake for 20-30 minutes, until cheese is melted and slightly bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2		1170.2697	0.0	141.8612	62.93600000000001
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
green bell pepper	1			-	-	-	-
jalapeno pepper	2			3.2625	0.7312	0.1024	0.0416
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
garlic clove	2			-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
flour tortilla	6			-	-	-	-
cheddar cheese	8	ounces	grated	399.1609	24.2898	30.4133	20.1395

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