 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound, raw | boneless chicken breast | 1/4 | tablespoon | 1 TABLESPOON VEGETABLE OIL | 1/4 | onion | 1 CUP DICED ONION RAW | 1/4 | cloves | CLOVE garlic minced | 1/2 | can (10.75 oz), prepared | Chicken broths | 1/4 | cup | Corn flour 100% | 1/4 | cup | GREEN CHILE SAUCE | 1/3 | package (8 oz) | cheddar CHEESE | 1/8 | teaspoon | chili powder | 1/8 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | salt | 1/4 | bag (7-1/2 oz) | tortilla chips crushed | 1/8 | Usda default (100 gm - 4 oz) | Sour cream, fat free | 1/4 | tablespoon | green onions,chopped, white and green part | 1/4 | large whole (3" dia) | Fresh tomato | 1/4 | small (5-1/2" long) | carrot, julienned |
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Steps
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Sequence
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Step
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| 1 | In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside | 2 | 2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. | 4 | 3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. | 4 | 4.Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened. | 5 | Garnish with crushed tortilla chips,green onions,diced tomatoes,shredded cheese and a dollop of sour cream.Enjoy!!!! |
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