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Mim's Mexican Chicken

 

39

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

1 each corn tortillas (6-inch)
package
*
2 cups chicken
cooked and cubed
12 ounces cheddar cheese
grated
1 each soup, cream of chicken
condensed, from can
*
1 each soup, cream of cheddar
can
*
1 each rotel chiles and tomatoes
canned
*
1 ¼ cups milk
1 each onions
chopped

Directions

Chop cooled, cooked chicken meat into largish chunks.

Tear tortillas into 1-inc h wide strips.

In a large baking dish , alternate layers of tortillas, chicken m eat and cheese (reserve ½ cup of cheese for topping) until all the chicken is used.

Combine the remaining ingredients and pour over the layered mixture.

Top with reserved cheese.

Cover with aluminum foil.

To freeze:

Flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.

To prepare:

Thaw cup asserole before baking .

Bake covered casserole at 350℉ (180℃) until hot and bubbly.

Cut with spatula and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 35153% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 353mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 67g
Vitamin A 12% Vitamin C 4%
Calcium 41% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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