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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken breast in to cubes. Cook on stove top. While cooking squeeze 1/2 lime on it and salt and pepper to your taste. | 2. When the chicken is cooked dice it up as small as you like I like them very small. | 3. Cut the small onion up as fine as you like. Once again I like mine very small. | 4. Put in a large bowl for mixing the Chicken,Cheese,Sour Cream,Onion,Chilies. | 5. Mix throughout. | 6. Get a casserole dish spray with Pam. | 7. Put a few large spoonfuls of the mix in each tortilla. | 8. When they are all in the dish put the enchilada sauce on top. | 9. Put in the oven at 350 for 10-15 minutes or until the cheese starts melting out of the enchiladas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
lime	1			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
mexican cheese	1	lb	blend	1691.9318	21.0017	97.2521	135.9896
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
onion	1			28.0	6.537999999999999	0.77	0.07
green chilies	1	can		97.1514	24.0	0.0	0.0
flour tortilla	10			-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753

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