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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 stock pot bring 2 quarts of water to a boil, add the chicken, bay leaf, garlic, salt and pepper. Turn the heat to medium low and allow chicken to cook for 1 1/2 to 2 hours or until it is easily falling from the bone. | 2. Remove chicken from pot place in a bowl and cover with tin foil. | 3. Pour the Olive oil into a frying pan on medium high heat and caramelize the onion and garlic for 5-7 minutes. Stir in your tomato paste, tomatoes, herbs and spices before folding through your chicken. | 4. Add 1 Cup of the chicken poaching liquid along with the drain kidney beans, cover with a lid, bring to a boil and turn heat to low to simmer for 10-15 minutes. | 5. Preheat the oven to 355 degrees F. In a bowl combine your cheddar and pepper jack cheese. In another bowl smash your avocados with your lemon zest and juice and add a pinch of salt. | 6. Evenly spread a thin layer of tortilla chips onto a 13 x 18-inch roasting tray, Be sure to have the chips pointing up evenly around the edges so that the dish looks like a rectangular crown. | 7. Spread half the red sauce all over the tortilla chips making sure each has a happy amount on each. Layer with half the sour cream, cheese and then add another layer of tortilla chips in the same fashion. Repeat with leftovers and top with cheese and then bake in the oven until cheese is melted. | 8. Dollop guacamole evenly on top sprinkle with cilantro and get involved! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
bay leaf	2			-	-	-	-
garlic clove	3			-	-	-	-
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
tortilla chip	1			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
tomato	15	ounces	canned chopped	97.8057	21.6874	5.1029	0.8505
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
coriander	1	tablespoon		1.84	0.2936	0.1704	0.0416
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
kidney bean	80	ounces	canned drained	657.7082	92.9863	95.2543	11.3398
cheddar cheese	1	cup		-	-	-	-
monterey jack pepper cheese	1	cup		-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
avocado	3		deseeded diced	-	-	-	-
lemon	1		juice	1.2808	0.4116	0.0486	0.0132
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416

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