Chicken Rotel Enchilada Casserole Recipe
Servings: 12
Ingredients
- 1 whole chicken
- 1 can Rotel tomatoes & green chilies, minced
- 1 med. bag tortilla chips
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 pound box Velveeta cheese
- 1/2 onion, minced
Directions
- Boil chicken and debone and skin. Combine soups and tomatoes and green chilies. Heat till hot. Place ingredients in layers in a large long dish or possibly pan, starting with chips, then chicken, then soup mix. Cut cheese into pcs and put some on top of soup mix. Keep layering, ending with cheese. Bake in 350 degree oven till warm and bubbly. Sprinkle minced onion over each layer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 12 servings | |
| Calories 384 | |
| Calories from Fat 241 | 63% |
| Total Fat 26.77g | 33% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 991mg | 41% |
| Potassium 385mg | 11% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.12g | 3% |
| Protein 26.46g | 42% |
