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Servings: 8

Ingredients

Cost per serving $0.80 view details

Directions

  1. NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut into small pcs.
  2. NOTE #2: Chicken breast halves should be boneless and the total weight should be about 4 lbs.
  3. Cover chile with hot water. Let stand till softened, about 1 hour. Drain and finely chop. Heat shortening in 3-qt saucepan over medium heat till warm. Cook and stir grnd red chiles in shortening till brown (add in about 1/4 t water to prevent scorching if necessary); cold. Stir in 2 c. of chicken broth. Stir in remaining ingredients except the remaining 1 c. of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 min, stirring occasionally; cold. Place a small amount of the sauce into a blender container. Cover and blend on high speed till smooth.
  4. Repeat with the remaining sauce. Heat 1 c. of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer till done, about 1 hour. Remove chicken to serving dish and keep hot. Measure the cooking liquid. In skillet combine 1 c. of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 8 servings
Calories 138  
Calories from Fat 96 70%
Total Fat 10.93g 14%
Saturated Fat 2.46g 10%
Trans Fat 2.16g  
Cholesterol 11mg 4%
Sodium 211mg 9%
Potassium 199mg 6%
Total Carbs 4.8g 1%
Dietary Fiber 1.4g 5%
Sugars 2.28g 2%
Protein 6.13g 10%

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