Photo: Cala
Estimated Nutrition (whole recipe, rough)
848
Calories
47g
Protein
52g
Fat
53g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 dried ancho chilies, soaked in boiling water,
- drained, seeded and chopped
- 4 fresh Anaheim chilies, seeded and chopped
- 3 cups chopped peeled tomatoes
- 1 large white onion, diced
- 7 garlic cloves, minced
- 2 Tbs. canola oil
- 6 cups chicken stock
- 2 cups water
- 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
- 2⁄3 cup chopped fresh cilantro, plus leaves for
- garnish
- Vegetable oil for deep-frying
- 6 corn tortillas, cut into strips 2 inches long
- 6 oz. crumbled
- or shredded jack
- cheese
- 1 avocado, pitted, peeled and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes