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Ingredients
- 4 x Chicken breasts
- 1 lb Tomatillos
- 1/2 lrg Onion
- 2 can Cream of chicken soup
- 3 x Jalapeno peppers (optional) (up to 7)
- 1 can Evaporated lowfat milk
- 15 x Corn tortillas
- Â Â Monterey Jack cheese
- Â Â Cheddar cheese
- Â Â Cilantro
Directions
- Cook Jalapenos and tomatillos on medium heat till tender. In blender combine tomatillos, onion, soup, Jalapeno, cilantro and lowfat milk, blending all ingredients together well. Set aside. Cook and de-bone and mince chicken breasts. Shred both cheeses together. Fry tortillas till soft. In oblong pan, lay 5 tortillas, then 1/2 of the chopped chicken, 1/3 of the cheeses, and 1/3 of the sauce; then make two layers of 5 tortillas, rest of chicken, 1/3 cheeses, and 1/3 of the sauce. Top layer is 5 tortillas, remainder of cheeses and sauce. Cover with foil and cook at 350 degrees for 20 to 30 min or possibly till cheeses are bubbly. Top with lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2579g | |
| Calories 3331 | |
| Calories from Fat 1329 | 40% |
| Total Fat 149.52g | 187% |
| Saturated Fat 55.42g | 222% |
| Trans Fat 0.67g | |
| Cholesterol 567mg | 189% |
| Sodium 5263mg | 219% |
| Potassium 4890mg | 140% |
| Total Carbs 306.25g | 82% |
| Dietary Fiber 37.7g | 126% |
| Sugars 66.41g | 44% |
| Protein 199.55g | 319% |
