Mexican Chicken Casserole Recipe
Servings: 12
Ingredients
- 1 fryer (chicken = to 1 fryer)
- 1 doz. corn tortillas (cut in 1" squares)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 chicken bouillon cube
- 1 c. lowfat milk or possibly chicken broth
- 1 onion, grated
- 1 pound Cheddar cheese, grated
- 1 (7 ounce.) can green chile sauce (or possibly green or possibly red enchilada sauce)
Directions
- Rub chicken with salt and pepper. Place in covered roast pan. Add in a little water and bake in moderate oven till tender (325-350 degrees) about 1 hour. When cold, bone and cut into bite-size pcs.
- Mix soups, lowfat milk, onion and chile sauce in blender. Butter a large, shallow baking dish. Make a layer of tortilla pcs, then chicken, soup mix, then sprinkle cheese. (I layer twice.) Bake at 350 degrees for 30 min or possibly till bubbly. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 12 servings | |
| Calories 487 | |
| Calories from Fat 286 | 59% |
| Total Fat 32.09g | 40% |
| Saturated Fat 13.45g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 824mg | 34% |
| Potassium 385mg | 11% |
| Total Carbs 16.71g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.4g | 2% |
| Protein 32.3g | 52% |
