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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 350 degrees. In a small skillet over medium heat cook onion and bell pepper in butter until tender. Add garlic clove(s) and cook for an additional 2 minutes. Add chili powder and cumin and stir to combine. Remove from heat and set aside. | 2. In a blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the cooked vegetable mixture. Cover and blend on low speed until smooth. | 3. In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining cooked vegetable mixture, and half of cheese. Repeat layers. | 4. Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5-10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
green bell pepper	3/4	cup	chopped	21.8925	4.7955	0.7506	0.2815
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
cumin	1/3	teaspoon		2.625	0.3097	0.1247	0.1559
chicken broth	14	ounces		123.0368	2.9767	17.5427	4.1277
cream mushroom soup	10 3/4	ounces		271.2338	19.6568	4.9066	19.6568
tomato green chilies	14 1/2	ounces	diced	365.6417	0.0	81.345	2.0542
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
corn tortilla	11	ounces		860.6906	181.24400000000003	24.4174	4.3658
jalapeno jack cheese	4	cups	shredded	365.6417	0.0	81.345	2.0542
chicken breast	1 1/2	1/2	boneless skinless cooked shredded	1170.2697	0.0	141.8612	62.93600000000001

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