Chicken Puerta Vallarta Recipe

Name: Chicken Puerta Vallarta
Ingredients: 3 chicken breasts; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 c. lowfat milk; 1 onion, minced; 1 can green chili salsa; 1 doz. tortillas; 1/2 pound sharp Cheddar cheese, grated; 1/2 pound Monterey Jack cheese, grated; 1 sm. can diced or possibly sliced black olives (optional)

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $1.11 view details

3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. lowfat milk
1 onion, minced
1 can green chili salsa
1 doz. tortillas
1/2 pound sharp Cheddar cheese, grated
1/2 pound Monterey Jack cheese, grated
1 sm. can diced or possibly sliced black olives (optional)

Directions

Bake chicken 1 hour at 350 degrees. Bone chicken and cut into large chunks. In saucepan, hot soups, lowfat milk, onion, salsa and olives. Tear tortillas into 1 inch pcs. Layer chicken, cheeses, sauce and tortillas in a well greased casserole (3 qts or possibly larger). Save 1/2 of cheese for topping of casserole. Cover and chill overnight. Bake at 300 degrees for about one hour.

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Amount Per Serving	%DV
Serving Size 226g
Recipe makes 12 servings
Calories 574
Calories from Fat 468	82%
Total Fat 52.23g	65%
Saturated Fat 14.09g	56%
Trans Fat 0.04g
Cholesterol 62mg	21%
Sodium 826mg	34%
Potassium 303mg	9%
Total Carbs 8.64g	2%
Dietary Fiber 0.8g	3%
Sugars 3.36g	2%
Protein 19.06g	30%

Chicken Puerta Vallarta Recipe

Ingredients