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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred. | 2. In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat. | 3. Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	lb	boneless skinless	1993.2	3.5787	43.3974	200.3619
vegetable oil	1	cup		117.23200000000001	0.0	0.0	13.6
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
corn tortilla	8			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
green bell pepper	1		seeded chopped	-	-	-	-
salt pepper				-	-	-	-
adobo sauce	2	tablespoons		-	-	-	-
iceberg lettuce	2	cups	shredded	20.16	4.2768	1.296	0.2016
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
cheddar cheese				-	-	-	-
cream			sour	-	-	-	-

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