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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 480 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth. | 2. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. | 3. Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken. | 4. Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers. | 5. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1 1/4	pounds	skinless boneless	680.0015	0.0	127.5003	14.8467
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
flour tortilla	8		cut	-	-	-	-
mexican cheese	2	cups	shredded blend	984.72	12.2232	56.6016	79.1472
grain white rice	6	cups	cooked	-	-	-	-

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