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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes. | 2. Roast the tomatoes and peel. | 3. Roast the quarter of onion and garlic. | 4. Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth. | 5. Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt. | 6. Soak each tortilla in the sauce and place on a plate. | 7. Put a little chicken in each tortilla and roll. | 8. Put more sauce on each tortilla, and top with chopped onion and shredded cheese. | 9. If you wish you can add cream and reheat in the oven. | 10. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	6			1210.4027	0.0	269.2806	6.8
pasilla chile	3			1210.4027	0.0	269.2806	6.8
tomato	3			120.6297	26.0694	5.8975	1.3403
onion	1/4			64.0	14.944	1.76	0.16
garlic	3	cloves		13.41	2.9754	0.5724	0.045
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
salt				-	-	-	-
corn tortilla	18			-	-	-	-
chicken breast	12	ounces	cooked shredded	585.1335	0.0	70.9304	31.4679
onion	1		chopped	64.0	14.944	1.76	0.16
queso fresco	1	cup	shredded	364.78	3.6356	22.0698	29.0604
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001

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