| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Casseroles, Chicken, Tex-mex | 8 | Servings |
INGREDIENTS
| 2 | c | Diced cooked chicken |
| 15 | oz | Can chili |
| 10 3/4 | oz | Can cream of mushroom soup |
| 10 3/4 | oz | Can cream of chicken soup |
| 1 1/2 | c | Pace picante sauce |
| 3/4 | c | Green onion, sliced with top |
| or 1 onion chopped | ||
| 8 | oz | 2 cups shredded cheddar |
| cheese or monterey jack | ||
| or | ||
| a combination | ||
| 12 | Corn tortillas, 6 inch | |
| Chopped tomato | ||
| Sliced avocado | ||
| Shredded lettuce |
INSTRUCTIONS
Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT. Presented by Pace mailer, 1995. Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 481
Calories From Fat: 224
Total Fat: 26g
Cholesterol: 32.8mg
Sodium: 1852mg
Potassium: 1493.2mg
Carbohydrates: 57g
Fiber: 23.4g
Sugar: 6.9g
Protein: 20.3g