Ingredients
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1 tablespoon vegetable oil
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1 pound skinless, boneless chicken breast halves
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½ cup diced onion
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1 clove garlic, minced
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1 quart chicken broth
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3 cups water
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1 cup masa harina
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2 cups shredded Cheddar cheese
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1 cup enchilada sauce
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1 teaspoon salt
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1 teaspoon chili powder
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½ teaspoon ground cumin
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 (per serving)
290 | Calories |
16g | Fat |
14g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 290 | |
% 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.