Directions:
- Boil chicken in large pot.
- When cooked, shred.
- Heat oil in a large skillet and sauté onion until transparent about 5 minutes.
- Add chicken and sauté another 5 minutes.
- In a blender blend desired amount of tomatoes and chipotle peppers until smooth
- Pour mixture into skillet and simmer about 15 minutes.
- Serve on tostadas and top with sour cream and lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1293.67 Kcal (5416 kJ) | ||
| Calories from fat | 744.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.77g | 127% | |
|---|---|---|---|
| Cholesterol | 170.58mg | 57% | |
| Sodium | 2616.77mg | 109% | |
| Potassium | 1539.66mg | 33% | |
| Total Carbs | 85.98g | 29% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 61.43g | 123% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 6.4mg | 36% | |
| Calcium | 562.5mg | 56% | |
| Amount Per 100 g | |||
| Calories | 188.94 Kcal (791 kJ) | ||
| Calories from fat | 108.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 127% | |
|---|---|---|---|
| Cholesterol | 24.91mg | 57% | |
| Sodium | 382.18mg | 109% | |
| Potassium | 224.87mg | 33% | |
| Total Carbs | 12.56g | 29% | |
| Sugars | 0.33g | 9% | |
| Dietary Fiber | 0.63g | 17% | |
| Protein | 8.97g | 123% | |
| Vitamin C | 2mg | 23% | |
| Iron | 0.9mg | 36% | |
| Calcium | 82.2mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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