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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 f. Coat muffin cups with nonstick cooking spray; set aside. | 2. To create a tortilla cup, soften 1 tortilla in microwave for a few second, Immediately fold it in half and in half again; gently press it into bottom and up sides of a muffin cup. Repeat with remaining torillas. | 3. Bake cups 5 minutes. Remove from oven and sprinle 1 tablespoon of the cheese into each shell; set aside. | 4. Place 4 cups chicken and packages of taco seasoning in saucepan, add about 1 cup water and allow to boil until sauce thickens and water is almost completely boiled off, stirring often to make sure chicken is well coated with the sauce. | 5. In mixing bowl combine the chicken and it's sauce, beans, corn and salsa; mix well. Microwave mixture until hot throughout, stirring midway through. | 6. Spoon mixture evenly among the shells. | 7. Place in oven and bake about 10 minutes more, or until heated through. | 8. Remove, from oven and immediately top with remaining cheese and diced tomatoes. Serve hot, warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	12			-	-	-	-
monterey jack pepper cheese	1 1/2	1/2	shredded	-	-	-	-
chicken that	4	cups	cooked shredded boiled shredded	-	-	-	-
taco seasoning	2	packages		-	-	-	-
black bean	3	cans	rinsed drined	2975.4423	544.1307	188.4738	12.3904
corn kernel	1 1/2	cups	thawed frozen	277.065	54.715	7.6563	3.0033
salsa	1 1/2	cups		113.1	25.896	5.928	0.6629999999999999
monterey jack pepper cheese	1 1/2	1/2	shredded	-	-	-	-
rom tomato	6		diced	-	-	-	-

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