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Ingredients
- Salt and pepper to taste
- 1 c. minced green pepper
- 1 c. minced onion
- 1/2 c. butter (1/4 lb.)
- 2 cans cream of chicken soup
- 2 cans cream of mushroom soup
- 1 (10 ounce.) can Ro-tel tomatoes with green chilies
- 1 bay leaf
- 2 1/2 to 3 lbs. chicken
- 12 soft corn tortillas, torn in bite-size pcs
- 1 1/2 c. shredded Cheddar cheese
Directions
- Stew chicken with salt, pepper and bay leaf.
- After cooking bone and cut chicken into bite-size pieces.
- In a large saucepan cook green pepper and onion in butter till tender. Stir in soups and Ro-tel tomatoes with green chilies.
- In 3-qt shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, chicken, soup mix, cheese and end with a topping of cheese.
- Bake at 325 degrees for 40 min or until warm and bubbly, and cheese is browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 12 servings | |
| Calories 417 | |
| Calories from Fat 262 | 63% |
| Total Fat 29.52g | 37% |
| Saturated Fat 12.5g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 882mg | 37% |
| Potassium 308mg | 9% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.39g | 2% |
| Protein 20.22g | 32% |
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