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Add a photoServings: 10
Ingredients
- 3 lb Chicken Salt Pepper
- 1 x Bay Leaf
- 1 c. Green Pepper, minced
- 1 c. Onion, minced
- 1/2 c. Butter or possibly Margarine
- 2 can Cream of Chicken Soup
- 2 can Cream of Mushroom Soup
- 10 ounce RO*TEL Tomatoe W/Green Chili
- 12 x Corn Tortillas, crumbled in bite sized pcs
- 1 1/2 c. Cheddar Cheese, shredded
Directions
- Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pcs. In a large saucepan, cook green pepper and onion in butter till tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-qt shallow baking dish, 13x9", arrange alternate layers of tortillas, chicken, soup mix, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325 for 40 min or possibly till warm and bubbly and cheese is browned.
- Serves 10-12. May be frozenbefore or possibly after baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 199 | 63% |
| Total Fat 22.63g | 28% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 972mg | 41% |
| Potassium 174mg | 5% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.41g | 2% |
| Protein 8.34g | 13% |
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