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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 425°F. | 2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add corn, and next 5 ingredients (through black pepper) to chicken; toss to combine. | 3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine. | 4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth. | 5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters. | 6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		skinned	3120.7192	0.0	378.2965	167.8294
corn kernel	1	cup	thawed frozen	184.71	36.4767	5.1042	2.0022
cream cheese	1/3	cup	softened reduced fat	236.0	2.8	5.68	22.88
red pepper	1/2	teaspoon	ground	0.625	0.1377	0.0292	0.0069
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion	2	cups	chopped divided	128.0	29.888	3.52	0.32
garlic clove	6		minced divided	-	-	-	-
chicken broth	1	cup	reduced sodium	-	-	-	-
salsa verde	2/3	cup		80.2133	10.6667	0.0	2.6624
water	1/4	cup		0.0	0.0	0.0	0.0
jalapeno pepper	2	tablespoons	chopped pickled	3.2625	0.7312	0.1024	0.0416
corn tortilla	9			-	-	-	-
sharp cheddar cheese	1/4	cup	shredded	-	-	-	-

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