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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oil in large skillet over medium heat. Season chicken with salt and pepper then add chicken pieces to the skillet and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes. Stir in chili beans and salsa. Cover and simmer until heated through. Taste and adjust seasonings with salt and pepper. Remove from flame and stir the cilantro into chicken mixture. | 2. Prepare salad shells by package directions. Spoon into shells, dividing evenly. Top with avocados and sour cream. Serve immediately. | 3. Note 1: Hot chili beans may be substituted if chili beans with chipotle peppers are unavailable. | 4. Note 2: If salsa with chipotle is unavailable, add 1 teaspoon chipotle sauce or 1 teaspoon adobo sauce from canned chipotle peppers in adobo sauce. | 5. Note 3: See recipe #54417 for tortilla salad shells. | ---------------------------------------------------------------------------

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
chicken breast	4	pounds	boneless skinless	3120.7192	0.0	378.2965	167.8294
salt pepper				-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bell pepper	2 1/2 - 3	cups	red	-	-	-	-
chipotle pepper	1	can	undrained	-	-	-	-
chipotle salsa	1	cup	chunky	64.0	16.0	0.0	0.0
salt black pepper			ground	-	-	-	-
tortilla	1	package	salad	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
avocado	1		peeled pitted sliced	-	-	-	-
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835

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