Directions:
- Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
- Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
- Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
- Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7393.46 Kcal (30955 kJ) | ||
| Calories from fat | 5882.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 653.59g | 1006% | |
|---|---|---|---|
| Cholesterol | 1532.42mg | 511% | |
| Sodium | 2025.1mg | 84% | |
| Potassium | 3812.85mg | 81% | |
| Total Carbs | 199.04g | 66% | |
| Sugars | 24.76g | 99% | |
| Dietary Fiber | 14.86g | 59% | |
| Protein | 162.23g | 324% | |
| Vitamin C | 140.9mg | 235% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 54.3mg | 301% | |
| Calcium | 844.3mg | 84% | |
| Amount Per 100 g | |||
| Calories | 326.79 Kcal (1368 kJ) | ||
| Calories from fat | 260 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.89g | 1006% | |
|---|---|---|---|
| Cholesterol | 67.73mg | 511% | |
| Sodium | 89.51mg | 84% | |
| Potassium | 168.53mg | 81% | |
| Total Carbs | 8.8g | 66% | |
| Sugars | 1.09g | 99% | |
| Dietary Fiber | 0.66g | 59% | |
| Protein | 7.17g | 324% | |
| Vitamin C | 6.2mg | 235% | |
| Vitamin A | 0.1mg | 113% | |
| Iron | 2.4mg | 301% | |
| Calcium | 37.3mg | 84% | |
* 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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