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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done. | 2. Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces. | 3. Puree the rest of the chipotles with their sauce. | 4. French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown. | 5. Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot. | 6. When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks. | 7. Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry. | 8. Serve hot and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
onion	2			120.0	28.02	3.3	0.3
chipotle chile adobo	1	can		-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
butter	4	tablespoons		342.0	15.714	10.686	28.8
kosher salt	1	teaspoon		-	-	-	-
ancho pepper	1		dried	-	-	-	-
cascabel chile	1			-	-	-	-

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