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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place chicken into a large saucepan with enough water to cover. Bring to a boil, and cook until chicken is tender. Remove from heat, drain, and set aside to cool. | 2. Heat 1 tablespoon of canola oil in a skillet over medium heat. Saute the tomatoes, jalapenos, and onions until soft. Remove the chicken meat from the bones, shred and throw it in the skillet with the tomatoes and peppers. fry for a few minutes to give the chicken some flavor. | 3. Heat the cup of canola oil in a clean skillet over medium-high heat. Fill each corn tortilla with about 1/4 cup of the chicken mixture, and roll into a cylinder. Fry filled tortillas in the hot oil until golden, turning once. Drain on paper, and serve hot with sour cream or salsa - or both! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4			-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
jalapeno pepper	3		seeded chopped	4.8938	1.0969	0.1536	0.0624
onion	1/4		chopped	11.0	2.5685	0.3025	0.0275
corn tortilla	8		warmed	-	-	-	-
canola oil	1	cup		123.76	0.0	0.0	14.0

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