This recipe has Sodium as 103% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 25.5% of RDA
• Carbs: 23.7% of RDA
• Fat (total lipid): 17.9% of RDA
• Fiber: 36.2% of RDA
• Fructose: 5.8% of RDA
• Protein: 31.1% of RDA
• Sodium: 103% of RDA
• Sugar: 20.1% of RDA
• Vitamin A (IU): 46.7% of RDA
• Vitamin B6: 67.4% of RDA
• Vitamin C: 11.1% of RDA
• Iron: 1.8% of RDA
• Magnesium: 39.9% of RDA
• Manganese: 13.6% of RDA
• Niacin: 77.4% of RDA
• Potassium: 25.5% of RDA
• Zinc: 18.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Reduce heat and add the chili powder, cumin, oregano, salt, and garlic. Stir fry for 2-3 minutes until very fragrant, being careful not to burn the garlic.
Add the chicken broth, garlic, corn, and tomatoes and simmer for 5-10 minutes until the sauce is very deep red in color. Carefully transfer to a large bowl. Keep pan on stove, as you will use it for the chicken.
PREPARING THE TACO SEASONING
Follow the steps in the dependent recipe to prepare the taco seasoning.
PREPARING THE CHICKEN
Coat the chicken breasts with the taco seasoning.
Heat the pan used for the sauce over medium low heat with a little oil and add the chicken.
Cook for a few minutes on each side until nicely browned.
Cover with sauce and simmer for an additional 5-10 minutes so the chicken finishes cooking gently in the sauce.
Remove chicken from sauce and shred with two forks. Set aside.
ASSEMBLING THE PIE
Dip two tortillas in the sauce and place on the bottom of a pie dish or large cast iron skillet.
Add a layer chicken, a handful of cheese, and about 1/2 cup sauce.
Repeat until you have 4 layers.
BAKING THE PIE
Oil one side of a piece of foil large enough to cover the pie.
Place the oiled side down over the pie (so it doesn't stick to the cheese) and cover.
Bake for 20-30 minutes, until the sauce is bubbly and the cheese is melted. Top with cilantro and Cotija cheese if desired.