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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly brown chicken in skillet with oil. | 2. After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil. | 3. Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often. | 4. Add in spices while it is cooking. | 5. Preheat oven to 385. | 6. Spray a baking dish with non-stick cooking spray or coat with a light coating of oil. | 7. Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine. | 8. Add in sliced jalapenos and 1/2 the cilantro. | 9. Shredd the chicken with 2 forks. | 10. Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish. | 11. In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water. | 12. Pour that over the top of all of the enchillada rolls. | 13. Sprinkle with the mozzarella cheese and cover with tin foil. | 14. Bake for 30 minutes. | 15. In the last 5 minutes, remove the tin foil and allow to brown in oven. | 16. Top with shredded lettuce, tomatoes, cilantro and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless	780.1798	0.0	94.5741	41.9573
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
oil canola	1	tablespoon		123.76	0.0	0.0	14.0
alfredo sauce	1	jar		-	-	-	-
salsa	1	jar		-	-	-	-
jalapeno	1/4	cup	sliced	6.525	1.4625	0.2048	0.0832
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
garlic salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
lettuce	2	cups	chopped	10.8	2.0664	0.9792	0.10800000000000001
tomato	1		ripe diced	62.068999999999996	13.7631	3.2384	0.5397
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284
flour tortilla	6			-	-	-	-

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