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Add a photoServings: 6
Ingredients
- 3 leg quarters, boiled
- 2 c. broth
- 1 tbsp. chili pwdr
- 1 lg. onion, diced
- Salt & pepper to taste
- 1 can cream of chicken soup
- 10 ounce. Cheddar cheese, grated
- Corn tortillas (not chips), cut into wedges
Directions
- Boil chicken. Cold, shred don't cut. Cover bottom of skillet with a little of the broth. Bring to a boil and stir in chili pwdr, salt and pepper. Add in remaining broth and diced onions. Boil till onions are tender. Add in cream of chicken soup.
- Cover bottom of baking dish 9 x 12 x 2 inches with a little of this mix. Add in a layer of tortilla wedges, a layer of cheese and the remaining soup mix. Top with a little grated cheese. Bake at 350 degrees for about 30 min or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 169 | 64% |
| Total Fat 19.13g | 24% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 903mg | 38% |
| Potassium 180mg | 5% |
| Total Carbs 9.17g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.61g | 1% |
| Protein 14.56g | 23% |
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