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Add a photoServings: 10
Ingredients
- 4 chicken breast halves
- Water to cover
- 1/4 teaspoon salt
- 16 ounce. can minced tomatoes
- 10 1/2 ounce. can cream of chicken soup
- 4 ounce. can minced green chilies
- 1 teaspoon cumin
- 1/2 teaspoon garlic pwdr
- 1 c. minced onion
- 2 c. shredded cheddar cheese
- 12 corn tortillas
Directions
- Cover chicken with water. Simmer 30 min. Remove chicken. Reserve broth. Skin and bone chicken. Cut each into 3 strips. Sprinkle with salt. Mix together soup, chilies, cumin and garlic. Dip half of tortillas in water to soften. Sprinkle with half of onions. Spread with half of cheese.
- Dip remaining tortillas in broth. Break apart and layer over sauce. Sprinkle with onion. Pour sauce over casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 40 min or possibly till bubbly. Let cold 5 min. Cut casserole into 4 1/2 inch x 4 inch pcs. Exchanges - 2 1/2 bread, 4 meat and 1 fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 137 | 46% |
| Total Fat 15.47g | 19% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.07g | |
| Cholesterol 62mg | 21% |
| Sodium 477mg | 20% |
| Potassium 304mg | 9% |
| Total Carbs 20.48g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.96g | 1% |
| Protein 20.38g | 33% |
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