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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. | 2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. | 3. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. | 4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1	pound	skinless boneless	544.0012	0.0	102.0002	11.8774
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
chicken broth	1	quart		-	-	-	-
masa harina	1	cup		413.82	87.3126	9.6444	4.2066
water	3	cups	divided	0.0	0.0	0.0	0.0
enchilada sauce	1	cup		67.2	10.9088	1.3888	2.0384
cheddar cheese	2	cups	shredded	-	-	-	-
salt	1	teaspoon		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338

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