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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken in olive oil until almost done. | 2. Add peppers, onions, and seasonings. | 3. Once chicken is no longer pink, add tomatoes, tomato sauce and pickled jalapenos | 4. Cook down slightly. | 5. Add the spinach and cook until wilted. | 6. Add 1 cup of shredded cheese and sour cream until well blended. | 7. In a 9x13 glass casserole dish, cover the bottom with enchilada sauce. Twice layer tortillas, meat mixture and end with tortillas, top it off with the rest of enchilada sauce and remainder of shredded cheese. | 8. Bake uncovered @ 350 for 30 minutes. Let it sit for 10 minutes to set. | 9. Top with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken	1 - 1 1/2		boneless cut	-	-	-	-
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
garlic powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
fajita seasoning mix	1	teaspoon		-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato green chilies	1	can	diced	-	-	-	-
baby spinach	6	ounces		39.1223	6.1745	4.8648	0.6634
jalapeno pepper	4	ounces	pickled	32.8854	7.3709	1.0319	0.4196
cream	8	ounces	sour reduced fat	748.4266	15.0819	8.2327	78.6528
cheese	2	cups	blend shredded divided	953.1	6.318	57.78	77.598
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
wheat tortilla	3 -4			-	-	-	-

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