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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 very large, (6-quart) Dutch oven, heat the oil over medium high. | 2. Add about 2/3 of the onions, and cook, stirring often, until richly browned. | 3. Add salsa and broth and bring to a boil. | 4. When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out. | 5. Strew the chicken over the top, then cover and let stand 3 to 4 minutes. | 6. Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro. | 7. serve without hesitation. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	2		sliced divided	120.0	28.02	3.3	0.3
salsa	3		fire-roasted	226.2	51.792	11.856	1.3259999999999998
chicken broth	1	quart		-	-	-	-
tortilla chip	24	ounces		2823.66	544.32	74.844	38.7828
cheese	2	cups	shredded	953.1	6.318	57.78	77.598
chicken	2	cups	shredded cooked	-	-	-	-
milk	3/4	cup	sour thinned	414.0	9.972000000000001	4.122	42.912
queso anejo	1/2	cup	grated	246.18	3.0558	14.1504	19.7868
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.