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Ingredients
- Shredded/chunked meat from 1 boiled chicken (about 4 c.)
- 2 cans cream of chicken soup
- 2 cans chicken broth (I use the broth from boiling the chicken)
- 1 bunch green onions, thinly slices (put aside 1/2 c. of green tops for garnish)
- 1 lg. tomato, peeled and diced
- 2 c. lowfat sour cream
- 1 sm. can diced green chilies (jalapenos if you prefer warm)
- 1 pound shredded Longhorn Cheddar cheese
- About 12 corn tortillas
Directions
- Mix all ingredients EXCEPT reserved onion tops, cheese and tortillas in large saucepan.
- Heat slightly to make a better texture for layering.
- In a large casserole baking dish (9 1/2 x 14 x 2 inches) put just sufficient of the chicken mix to cover the bottom.
- Then layer tortillas, mix, cheese. (I usually cut the tortillas in half and slightly overlap them.)
- Top layer should be cheese.
- Sprinkle reserved green onions over top and bake, uncovered, at 375 degrees till bubbly (about 1 hour).
- Let sit at least 20 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 209 | 63% |
| Total Fat 23.72g | 30% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 727mg | 30% |
| Potassium 323mg | 9% |
| Total Carbs 16.75g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.4g | 2% |
| Protein 13.85g | 22% |
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Reviews
May 31, 2011
I used a Mexican Cheese blend from the store instead of just cheddar and it was much better I also prefer the recipe with flour tortillas instead of corn makes it 10x better!I've cooked/tasted this recipe!This is a variation
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