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Add a photoServings: 12
Ingredients
- 7-8 chicken breasts
- Stock from chicken
- 1 can cream of chicken soup
- 1 can Ro-tel tomatoes
- Tortilla chips
- 2 c. grated Cheddar cheese
- 3/4 c. minced onion
- 1 pound Velveeta cheese, grated (jalapeno flavor, if spicier taste is desired)
- 1 can minced green chilies
- Tabasco sauce and/or possibly juice from jalapeno peppers (opt.)
Directions
- Cook chicken breasts, bone and cut into bite size pcs. Reserve stock. Combine 1 1/2 c. stock, soup, tomatoes, Velveeta and chilies. Hot mix to heat cheese and blend well. Taste for seasoning. If a spicier taste is preferred, add in Tabasco sauce and/or possibly jalapeno juice. Grease a 9"x12" casserole. Layer crushed tortilla chips, then chicken, then onion, then Cheddar cheese. Pour cheese sauce over all. Bake at 350 degrees for 45 min till warm and bubbly. Freezes beautifully. Best if made a day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 225 | 58% |
| Total Fat 25.19g | 31% |
| Saturated Fat 12.82g | 51% |
| Trans Fat 0.1g | |
| Cholesterol 111mg | 37% |
| Sodium 957mg | 40% |
| Potassium 454mg | 13% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.94g | 3% |
| Protein 30.98g | 50% |
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