Recipe Details
Ingredients
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1tablespoonvegetable oil
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1poundskinless, boneless chicken breast halves
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½cupdiced onion
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1clovegarlic, minced
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1quartchicken broth
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3cupswater
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1cupmasa harina
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2cupsshredded Cheddar cheese
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1cupenchilada sauce
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1teaspoonsalt
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1teaspoonchili powder
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½teaspoonground cumin
Cooking Directions
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Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
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Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
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Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
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Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories290 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 9g |
43% |
| Cholesterol 74mg |
25% |
| Sodium 512mg |
22% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 2g |
9% |
| Total Sugars 1g |
|
| Protein 22g |
44% |
| Vitamin C 4mg |
5% |
| Calcium 242mg |
19% |
| Iron 2mg |
11% |
| Potassium 284mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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