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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. | 2. shred or chop chicken fine (I use the chop setting on my food processor). | 3. beat cream cheese and evaporated milk (start with 1/2 can add more as needed). | 4. add in 2 cups of cheese. | 5. stir (or beat) in chicken, onion, green chiles. | 6. grease a 13x9 and a 9x9 glass baking dish. | 7. spread a thin layer of enchilada sauce on the bottom. | 8. warm tortillas to soften them a little and put a few spoonfuls of chicken mixture down the middle. put a spoonful of salsa verde on top of the chicken, roll them up, tucking in the ends. | 9. line them up in the baking dishes and pour enchilada sauce on top. | 10. top with the other 2 cups of cheese (or more). | 11. cover with foil and bake for 30 mins. | 12. uncover and bake for 15 mins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -5		cooked	0.0	0.0	0.0	0.0
milk	12	ounces	evaporated	782.446	18.8467	7.7904	81.1022
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
onion	1		chopped	64.0	14.944	1.76	0.16
green chilies	8	ounces	diced	61.2349	15.1273	0.0	0.0
cheese	16	ounces	shredded	1601.2079999999999	10.6142	97.0704	130.3646
salsa verde	1/2	cup		60.16	8.0	0.0	1.9968
enchilada sauce	20	ounces		170.097	27.6124	3.5153	5.1596
flour tortilla	16 -20			-	-	-	-

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