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Chicken Chilaqquiles

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YIELD

8 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

½ 118
CUP ML BUTTER
1 ½ 355
CUPS ML ONIONS
chopped
20 578
OUNCES ML/G TOMATOES, CANNED
canned, rotel
28 809.2
OUNCES ML/G TOMATOES, CANNED
chopped
2 907.2
POUNDS G VELVEETA CHEESE
diced
2 473
CUPS ML CHICKEN
cooked, chopped
2 473
CUPS ML SOUR CREAM
15 15
EACH EACH CORN TORTILLAS (6-INCH)
stale, broken into small pieces *

Directions

Preheat oven to 325℉ (160℃).

In a large skillet, sauté onions in butter.

Drain all tomatoes and reserve juice.

To the onions, add the drained tomatoes and chiles, tomatoes, cheese, chicken and sour cream.

Line bottom of a greased 9×13 inch baking dish with the tortilla pieces.

Top with the chicken mixture and bake uncovered for 45 minutes.

Add small amounts of tomato liquid if mixture seems too dry.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 677 68% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 178mg 59%
Sodium 2102mg 88%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 65g
Vitamin A 44% Vitamin C 33%
Calcium 67% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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