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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot, saute the onion and garlic, add soup. | 2. Add the shredded chicken, green chiles and cumin and mix. | 3. thoroughly. | 4. In 13x9 dish, assemble like lasagna, in layers: | 5. Layer 1: | 6. corn tortillas (6 per level). | 7. 1/4 of the Salsa verde sauce, spread out evenly. | 8. 1/2 of the Chicken mixture. | 9. 1/2 of the can of black beans. | 10. 1/4 of the shredded cheese. | 11. Layer 2: | 12. corn tortillas (6 or 4). | 13. 1/4 of the Salsa Verde sauce, spread evenly. | 14. 1/2 of the creamy chicken mixture. | 15. 1/2 of the can of black beans. | 16. 1/4 of the shredded cheese. | 17. Top Layer: | 18. 6 corn tortillas. | 19. Remaining of the Salsa Verde Sauce | 20. Remaining shredded cheese (should be at least 1 cup). | 21. Bake at 350 for about 30 minutes until cheese is melted and filling is bubbly. Let set up for several minutes or it will be very runny. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
chicken breast	2		cooked shredded	1560.3596	0.0	189.1482	83.9147
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
green chilies	2	cans	chopped	179.91	42.5487	8.9955	0.8996
cream chicken soup	2	cans		408.9955	55.4747	13.3853	15.0213
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
corn tortilla	18			-	-	-	-
salsa verde	12	ounces		159.8911	21.2621	0.0	5.307
cheese	2	cups	shredded	953.1	6.318	57.78	77.598
cilantro			chopped	-	-	-	-

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