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Recipe
Chicken Mexican Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1285g | |
| Calories 2142 | |
| Calories from Fat 1483 | 69% |
| Total Fat 167.61g | 210% |
| Saturated Fat 87.26g | 349% |
| Trans Fat 0.0g | |
| Cholesterol 521mg | 174% |
| Sodium 3804mg | 159% |
| Potassium 1819mg | 52% |
| Total Carbs 56.14g | 15% |
| Dietary Fiber 6.9g | 23% |
| Sugars 16.8g | 11% |
| Protein 107.47g | 172% |
Ingredients Convert Measures
- 1 chicken (boiled and deboned)
- 12 to 15 tortillas
- 1 small onion
- 1 bell pepper
- 1 can Rotel tomatoes and chilies
- 1 can cream chicken soup
- 1 tbsp. chili pwdr
- 8 ounce. Cheddar cheese
- 8 ounce. lowfat sour cream
- Garlic pwdr
- Salt and pepper
Directions
- Boil chicken; debone. Dip corn tortillas into chicken broth till barely wilted and place layer in greased 9 x 13 baking dish. Saute/fry minced onion, bell pepper in butter till soft. Mix together soups, rotel, lowfat sour cream onion, bell pepper, chili pwdr, salt, pepper, garlic pwdr. Place layer of chicken over tortillas (1/2 of the chicken). Then pour 1/2 of the soup mix over the chicken then place 1/2 of the cheese over this. Start over with layer of tortilla and mixtures as stated above. Make 2 layers. Bake 350 degrees for 30 min or possibly till done.
