From Cooking Light
Traditional Mexican breakfast dish, reminds us of Cabo SanLucas
Preheat oven to 375(F) degrees.
Combine chicken, green onions, 1/4 cup pepper jack cheese, parmesan, chili powder, salt and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender. Process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into the bottom of a 11x7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in the dish, and top with half of the chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup pepper jack cheese.
Bake at 375(F) degrees for 20 minutes or until bubbly.
347 cal
10.9g fat
5.9g fiber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 204 | ||
Calories from Fat: 46 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 137.7mg | 5 % | |
Potassium 363.7mg | 10 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.5g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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