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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Drop garlic and chiles, a piece at a time, into running food processor or blender, letting one piece get finely chopped before adding another one. | 3. Drain tomatoes and reserve juice. | 4. Add tomatoes to food processor or blender and process until smooth. | 5. Heat oil in a medium (3-4 quart) saucepan over medium-high heat. | 6. Add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes. | 7. Add broth and reserved juice from tomatoes. | 8. Simmer over medium-low heat 10 minutes, to combine flavors. | 9. Lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs. | 10. Slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes. | 11. Remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm. | 12. Taste and season the sauce with salt usually about 1 teaspoons. | 13. Holding a warm tortilla by one side, carefully dip most of it into the hot sauce, then lay it on a deep dinner plate (preferably warmed), folding in quarters. Work quickly to avoid tears in the tortillas. | 14. Do the same with 2 more tortillas, slightly overlapping them. | 15. Ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them. | 16. If using, scatter the meat on top. | 17. Mix Mexican crema, sour cream or creme fraiche with the whole milk and drizzle over. | 18. Sprinkle with onion, cilantro or parsley and cheese. | 19. Prepare remaining tortillas in the same way on three more plates. | 20. Serve immediately. | 21. Refrigerate any leftover sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		peeled	-	-	-	-
jalapeno chile	1 -2		stemmed cut	-	-	-	-
tomato juice	1	can	diced fire-roasted	61.934	12.8604	3.0967	1.0565
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
chicken	2	cups		-	-	-	-
corn tortilla	12			-	-	-	-
salt				-	-	-	-
chicken	1 1/2	cups	shredded cooked	-	-	-	-
creme fraiche	1/4	cup		-	-	-	-
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
white onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
queso anejo	1/4	cup		123.09	1.5279	7.0752	9.8934

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