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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender. | 2. Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small. | 3. Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well. | 4. Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan. | 5. In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.). | 6. Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy. | 7. Remove from heat and stir in sour cream. | 8. Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes. | 9. Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -5			0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cheddar cheese	4	cups	shredded	-	-	-	-
flour tortilla	20			-	-	-	-
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77

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