Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.
Heat a large nonstick skillet over medium heat. Spray lightly with cooking spray. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Remove from heat.
Dissolve cornstarch into chicken broth, then add into skillet. Add next 8 ingredients (milk powder through pepper) to skillet and mix well.
Tear 5 corn tortillas into 1? pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Bake for 20-30 minutes or until bubbly.
If desired, garnish with chopped tomatoes, green onions or jalapeno peppers.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6|
|Calories from Fat: 94 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 36.2mg||11 %|
|Sodium 643.4mg||22 %|
|Potassium 547.2mg||14 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 34.8g|
|Protein 20.5g||29 %|
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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: 326
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