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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Coat 9-inch square baking dish with cooking spray. | 3. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside. | 4. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). | 5. Stir in beans and 1 can of the enchilada sauce. | 6. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. | 7. Pour remaining can of enchilada sauce over enchiladas. | 8. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. | 9. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	10 -12	sprigs	rinsed	0.0	0.0	0.0	0.0
tomato	1		rinsed	20.93	4.641	1.092	0.182
chicken	1		chilled rotisserie-cooked	-	-	-	-
bean	3/4	cup	refried	40.02	5.6579999999999995	5.796	0.69
enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
flour tortilla	6			-	-	-	-
jalapeno green olive	1	can	sliced jalapeno-stuffed drained	-	-	-	-
mexican cheese	1 1/2	1/2	blend	738.54	9.1674	42.4512	59.3604
aluminum foil				-	-	-	-

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