Salt and pepper chicken, wrap in foil and bake at 400 fro 1 hour. Cool and bone and cut up chicken.
Cut up tortillas in 1" strips and halves or thirds.
Mix soups, milk, onion and chile sauce. Butter casserole dish, pour chicken drippings (from baked chicken).
Layer tortillas then soup mixture, chicken and cheese. Repeat layers again ending with cheese. Refrigerate 24 hours. Bake at 300 for 1 hour. Serve with hot sauce or picante sauce.
I have divided into mini casseroles to make several meals.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 319 (58%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 79.5mg||24 %|
|Sodium 1626.3mg||56 %|
|Potassium 208.4mg||5 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 31.4g|
|Protein 25g||36 %|
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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: 550
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