Note: Chicken contains iron and protein that may help ease fatigue, and spinach contains vitamin K that may help low platelets. This recipe is also appropriate for neutropenic diets.
Servings Per Recipe: 4
Per serving: Calories: 384; Total Fat: 9.22 g; Saturated Fat: 3.3 g; Protein: 31.14 g; Carbohydrates: 46.23 g; Fiber: 9.39 g; Cholesterol: 65 mg; Sodium: 469 mg
- 1 bay leaf
- 1 clove garlic
- A pinch of oregano
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/3 tsp cumin (plus more for spinach)
- 1-1/2 tsp chili powder
- 1/3 tsp canola oil
- 1/3 small onion, chopped
- 1/3 can diced tomatoes
- 1/3 jalapeño, chopped
- 1/4 tsp salt
- 12 corn tortillas
- 2 cups frozen spinach, defrosted
- 1 can plain, no salt added tomato sauce
- 1 large boneless skinless chicken breast with rib meat
- 4 tbsp queso fresco
Put chicken breasts at the bottom of a large pot. Preheat oven to 375 F. Add bay leaves and garlic. Fill with cold water until chicken is just covered.
Bring to a boil. Reduce to a low simmer and cook 15 minutes or until chicken is cooked through (You can cut into one and test). While chicken is cooking, chop up onion and jalapeño.
Cook onion and jalapeño in oil for about 3 minutes or until onion starts to soften. Add spices and canned tomato, reduce heat to low and cover. Cook 10 minutes. Remove chicken from water when fully cooked and shred with a fork and large knife. Add to tomato mixture.
Add 1 tbsp of the poaching liquid to the chicken-tomato mixture and mix well. Taste and add salt accordingly. Combine spinach and 1 tsp of cumin. Add a scoop of chicken-tomato mixture and a scoop of spinach to each tortilla (heat tortillas first in microwave if they are stiff). Lay filled tortillas seam-side down in a baking dish. Mix any remaining tomato-chicken mixture with the tomato sauce. Pour tomato sauce over tortillas and top with queso fresco. Bake in the oven until warmed through and cheese is melted, about 20 minutes.
Source: MD Anderson Cancer Center