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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken in a large pot, add enough water to cover, and bring to a boil. | 2. Reduce heat and simmer until cooked through, 25-35 minutes; remove from pot and let cool. | 3. Once the chicken is cool enough to handle, shred, discarding meat and bones. | 4. Meanwhile, in a blender puree the salsa, cilantro and 1 cup of the sour cream until smooth. Transfer the puree to a saucepan to simmer the sauce until thickened, 15-20 minutes. Stir in the remaining cup of sour cream. | 5. To the shredded chicken add the corn, 1 cup of the sauce, 1 cup of cheese and 1 teaspoon each of salt and pepper. | 6. Spread 1 cup of the remaining sauce in two 9x13" baking dishes. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam side down in the dishes. Top each dish of enchiladas with 1 cup of the remaining sauce and cheese. | 7. Heat through in oven at 375F for 20-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	lbs	bone-in	3120.7192	0.0	378.2965	167.8294
salsa verde	32	ounces		426.3764	56.699	0.0	14.1521
cilantro	1	bunch		-	-	-	-
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
corn	16	ounces	thawed frozen	390.089	84.8217	14.8325	6.1235
muenster cheese	1	lb	grated	1669.2518	5.0803	106.18799999999999	136.2617
flour tortilla	8			-	-	-	-

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