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Mexican Chicken Bake

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Submitted by exlibra78

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

1 1
PACKAGE PACKAGE FLOUR TORTILLAS *
1 237
CUP ML TOMATOES
1 237
CUP ML ONIONS
1 1
EACH EACH CHICKEN
fryer *
1 237
CUP ML CHICKEN
soup, cream of
1 237
CUP ML CREAM OF MUSHROOM SOUP
cream of
1 5
TEASPOON ML GARLIC SALT
1 5
TEASPOON ML CHILI POWDER
½ 226.8
POUND G CHEDDAR CHEESE

Directions

Fry chicken until tender.

Remove, reserving broth.

Remove skin and bones from chicken and cut into bite sized pieces.

Grate cheese and add tomatoes.

Combine chicken, onions, cheese, garlic salt, chili owder and tomatoes.

Drop tortillas into boiling chicken broth until softened.

Line large baking dish with softened tortillas.

Add chicken mixture.

Pour the 2 cans of soup over the chicken.

Bake at 350℉ (180℃) for 35 minutes or until bubbly and hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 250 61% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 531mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 15% Vitamin C 10%
Calcium 29% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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