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Mona's Acapulco Chicken

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Recipe

 

Yield

6 servings

Prep

24 hrs

Cook

0 hrs

Ready

24 hrs
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 each corn tortillas (6-inch)
whole, cut in to 1 inch squares
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3 cups chicken
baked , chopped
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½ teaspoon oregano
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1 x salt
to taste
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1 x black pepper
to taste
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1 ½ each soup, cream of chicken
cans, undiluted
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1 Pint sour cream
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1 cup mushrooms
sauteed , drained
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4 ounces green chili peppers
canned
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1 Whole onions
chopped
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½ cup almonds
slivered
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1 ½ cups cheddar cheese, very old, sharp
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Ingredients

Amount Measure Ingredient Features
12 each corn tortillas (6-inch)
whole, cut in to 1 inch squares
* Camera
7.1E+2 ml chicken
baked , chopped
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2.5 ml oregano
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1 x salt
to taste
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1 x black pepper
to taste
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1.5 each soup, cream of chicken
cans, undiluted
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473 ml sour cream
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237 ml mushrooms
sauteed , drained
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115.6 ml/g green chili peppers
canned
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1 Whole onions
chopped
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118 ml almonds
slivered
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355 ml cheddar cheese, very old, sharp
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Directions

Cut tortillas in 1inch square pieces and put on bottom of a large flat well greased casserole.

Mix all ingredients accept chicken soup and cheese.

Cover chicken mixture with chicken soup.

Refrigerate 24 hours.

Top with cheese and bake 350℉ (180℃) for 1 hour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 13535% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 105mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 41g
Vitamin A 1% Vitamin C 7%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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