Best Chicken Enchiladas Verde Ever

1. Shred your chicken.

2. add hot sauce, salt & cumin.

3. add tablespoon of chile sauce & little over 1/2 the cheese.

4. mix well.

5. coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.

6. warm corn tortilla over heat to soften for rolling.

7. fill full should make 10 enchiladas.

8. cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.

9. cover with remaining cheese.

10. bake uncovered in 375 oven for 30min.

11. Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.

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Nutrient	Quantity
Total fats	7.2104 g
Protein	93.233 g
Carbohydrates	2.573 g
Energy	470.4417 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.136 g
Water	376.094 g
Aspartic acid	0.1884 g
Calcium, Ca	647.7843 mg
Lutein + zeaxanthin	9.408 g
Fiber, total dietary	0.2505 g
Carotene, beta	23.802 g
Niacin	5.1441 mg
Vitamin A, RAE	161.944 g
Arginine	0.1053 g
Riboflavin	0.7598 mg
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	0.6642 g
Sodium, Na	459.6947 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1799 g
Total lipid (fat)	7.2104 g
Manganese, Mn	0.082 mg
Proline	0.3063 g
Fatty acids, total saturated 16:0	1.6175 g
Fatty acids, total saturated 8:0	0.0318 g
Sucrose	0.024 g
Choline, total	296.7154 mg
Sugars, total	0.1043 g
Serine	0.1617 g
Fatty acids, total saturated 10:0	0.0694 g
Fatty acids, total saturated 18:0	0.6795 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.5666 mg
Selenium, Se	78.2492 g
Ash	6.323 g
Vitamin D	12.3 IU
Fatty acids, total saturated 18:1 undifferentiated	1.9294 g
Pantothenic acid	0.0699 mg
Phenylalanine	0.1452 g
Copper, Cu	1.1572 mg
Thiamin	0.5704 mg
Retinol	160 g
Methionine	0.0729 g
Iron, Fe	7.8453 mg
Carbohydrate, by difference	2.573 g
Phosphorus, P	895.179 mg
Folate, total	71.21 g
Fatty acids, total saturated 4:0	0.1155 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0837 g
Cholesterol	238.0667 mg
Valine	0.1881 g
Fatty acids, total saturated 18:2 undifferentiated	0.5787 g
Glycine	0.051 g
Fatty acids, total saturated 14:0	0.3788 g
Zinc, Zn	5.0121 mg
Isoleucine	0.1734 g
Maltose	0.015 g
Fatty acids, total saturated 12:0	0.0649 g
Fatty acids, total polyunsaturated	1.2587 g
Leucine	0.2706 g
Vitamin A, IU	573.0033 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	71.51 g
Tryptophan	0.0369 g
Vitamin C, total ascorbic acid	0.3417 mg
Phytosterols	4.728 mg
Folic acid	0.6 g
Fatty acids, total saturated 6:0	0.0597 g
Lactose	0.021 g
Tyrosine	0.1356 g
Vitamin B-12	4.6383 g
Vitamin K (phylloquinone)	0.8367 g
Fatty acids, total saturated	3.0181 g
Histidine	0.0933 g
Fatty acids, total monounsaturated	2.1142 g
Threonine	0.1065 g
Folate, food	70.61 g
Vitamin D (D2 + D3)	0.3 g
Vitamin D3 (cholecalciferol)	0.3 g
Vitamin E (alpha-tocopherol)	2.3636 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	104.0527 mg
Lysine	0.2316 g
Potassium, K	1122.8147 mg
Cystine	0.0168 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Chicken	1	0	0	0
Sauce	2 tablespoons	59.1	1.644	4.476
cumin	1 teaspoon	7.875	0.929	0.4677
corn tortilla	0	0	0	0
monterey jack cheddar cheese	1 lb	403.4667	0	2.2667
green chili sauce	16 ounces	403.4667	0	2.2667