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Chicken Tortilla Bake

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Submitted by delldann

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

3 7.1E+2
CUPS ML CHICKEN
cooked, shredded
8 231.2
OUNCES ML/G GREEN CHILI PEPPERS
chopped
1 237
CUP ML CHICKEN BROTH
10 ¾ 310.7
OUNCES ML/G CREAM OF MUSHROOM SOUP
canned, undiluted
10 ¾ 310.7
OUNCES ML/G SOUP, CREAM OF CHICKEN
canned, undiluted
1 1
SMALL SMALL ONIONS
finely chopped
12 12
2 473
CUPS ML CHEDDAR CHEESE
shredded

Directions

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.

Warm tortillas in the microwave according to package driections.

Layer half of the tortillas on the bottom of a greased 13×9×2 inch baking pan, cutting to fit pan if desired.

Top with half the chicken mixture and half of the cheese.

Repeat layers.

Bake, uncovered, at 350? for 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 404 55% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 1164mg 48%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 66g
Vitamin A 11% Vitamin C 15%
Calcium 31% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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