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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water, if desired. | 2. If you want it spicier rather than sweeter add a hotter salsa and more green chilies. | 3. Serve with taco fixings or as suggested in the recipe description. | 4. OAMC/Freezer Instructions: | 5. Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). It works best if you let it thaw in your fridge for about 24 hours before reheating it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	5			3900.8990000000003	0.0	472.8706	209.7867
salsa	1/2	cup	used	37.7	8.632	1.976	0.221
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
sprite	6	ounces		68.0388	17.2478	0.085	0.034
tortilla			chopped sour shredded	-	-	-	-

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