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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 250°F. | 2. Wrap corn tortillas in foil and place in oven. | 3. Heat canola oil in a large skillet on medium heat. | 4. Cut chicken into bite size pieces and add to skillet. | 5. Cook, stirring often, until brown and no longer pink in the middle. | 6. Drain fat, if any, and add salsa, chicken broth, peanut butter, baking cocoa, and spices. | 7. Cook for 10 minutes. | 8. Serve with tortillas and light sour cream. | 9. I always serve this with Spanish rice as well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	12			-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
chicken breast	4	lbs	boneless skinless	3120.7192	0.0	378.2965	167.8294
salsa	2	cups		150.8	34.528	7.904	0.884
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
creamy peanut butter	2	tablespoons		194.56	5.44	7.8304	17.3344
baking cocoa	2	tablespoons		-	-	-	-
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
onion powder	1/2	tablespoon		11.7645	2.7296	0.3591	0.0359
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
cinnamon	1/4	tablespoon		-	-	-	-
clove	1/4	tablespoon		4.4525	1.0649	0.09699999999999999	0.2112
nutmeg	1/4	tablespoon		9.1875	0.8626	0.1022	0.6354

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