1. In a blender or food processor, combine the cilantro stems, tomatoes, and jalapeño puree. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce is thickened and reduced by half, 8 to 10 minutes.
2. Remove the sauce from the heat and stir in the chicken. Season with salt and black pepper to taste. Heat the beans in a small skillet over medium heat, stirring and smashing the beans with the back of a large spoon, until they're slightly thickened, 3 to 4 minutes. Season the beans with salt and pepper.
3. Heat the tortillas in a dry skillet until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.
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|Serving Size: 1 Serving (1008g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 471 (29%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 100.9mg||31 %|
|Sodium 2454.9mg||85 %|
|Potassium 2339.7mg||62 %|
|Total Carbohydrate 254.9g||75 %|
|Dietary Fiber 42.9g||172 %|
|Sugars, other 212g|
|Protein 54.5g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1647
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