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Ingredients
- 2-3 pound chickens, boiled and boned
- 2 cans cream of chicken soup
- 1 pound cheddar cheese, grated
- 1 pound Monterey Jack cheese, grated
- 1 1/2 dozen corn tortillas
- 6 c. chicken broth
- 1 bunch fresh cilantro
- 1 lg. onion, minced
- 1 clove garlic, chopped
- 1 teaspoon cumino seed
- 1 teaspoon grnd cumino
- 1/8 teaspoon chili pwdr
- 1 (4 ounce.) can mild green chilies, minced
Directions
- Put 1 c. broth in blender with cilantro; blend long sufficient to chop. Pour into Dutch oven and add in onion, garlic and spices. Simmer till onions change color. Add in soup, chilies and rest of the broth. Heat well (sauce will be very thin, but tortillas will absorb as casserole bakes). Save out 1 1/2 c. grated cheese for topping.
- Tear tortillas and arrange in bottom of oblong pan (sprayed with Pam first) to create a "crust." Then layer tortillas, chicken, sauce, cheese till all ingredients are used. Bake at 300 degrees for 1 hour. Remove and sprinkle rest of cheese on top. Turn off oven, but put casserole back in just till cheese melts.
- NOTE: You can add in 1 c. lowfat sour cream to sauce for Lowfat sour cream Chicken Enchilada taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4334g | |
| Calories 6849 | |
| Calories from Fat 4041 | 59% |
| Total Fat 453.05g | 566% |
| Saturated Fat 227.6g | 910% |
| Trans Fat 0.0g | |
| Cholesterol 1507mg | 502% |
| Sodium 12234mg | 510% |
| Potassium 4917mg | 140% |
| Total Carbs 269.99g | 72% |
| Dietary Fiber 36.2g | 121% |
| Sugars 20.3g | 14% |
| Protein 423.57g | 678% |
