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Ingredients
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2 skinless, boneless chicken breast halves
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3 fresh tomatillos, husks removed
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3 fresh jalapeno peppers, seeded
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1 (16 ounce) jar canned nopales (cactus), drained
Directions
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Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
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Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
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Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts (per serving)
174 | Calories |
3g | Fat |
12g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 174 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 59mg | 20% |
Sodium 99mg | 4% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 7g | 24% |
Total Sugars 3g | |
Protein 26g | 51% |
Vitamin C 46mg | 51% |
Calcium 386mg | 30% |
Iron 3mg | 15% |
Potassium 1048mg | 22% |
* 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.