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Mexican Squash Stew Recipe
|Vegetable cooking spray||1|
|6 inch corn tortillas||4 , cut into 1/2-inch strips|
|Skinned boned chicken breasts||1 Pound, cut into 1-inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned no salt added chicken broth||4 Cup (64 tbs)|
|Acorn squash||2 Cup (32 tbs), peeled cubed|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced onions||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh cilantro||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1614 Calories from Fat 396
% Daily Value*
Total Fat 50 g77.2%
Saturated Fat 16.1 g80.4%
Trans Fat 0 g
Cholesterol 240 mg
Sodium 3350.7 mg139.6%
Total Carbohydrates 172 g57.3%
Dietary Fiber 20.7 g82.8%
Sugars 13.1 g
Protein 119 g237.1%
Vitamin A 548.1% Vitamin C 137.4%
Calcium 51.5% Iron 64.9%
*Based on a 2000 Calorie diet
Place tortilla strips on baking sheet; coat strips with cooking spray.
Bake at 400° for 9 minutes or until crisp.
Combine chicken and flour in a heavy-duty, zip-top plastic bag.
Seal bag, and shake until chicken is well coated.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add chicken mixture; saute 5 minutes or until chicken begins to brown.
Remove chicken from Dutch oven; set aside.
Combine broth and next 8 ingredients in Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done.
Stir in cilantro, and top with tortilla strips just before serving.