I make this recipe a lot. My family really likes this and it makes great left overs.
Preheat oven to 350 degrees. Spray a ( 9 × 13 " ) baking dish.
In med heavy pot or skillet, heat 2 to 3 T. Butter over med. Heat; add in the chopped onion, garlic, and jalapeño pepper, saute for about 3 to 4 min.
Add in the chicken broth, green chilies, cumin and the chicken soup, add the chopped chicken, season with salt and pepper; bring to a boil and simmer for about 3 min. Or until heated through and combined; remove from heat.
Spread about 1 Cup of the soup mixture I to the bottom of prepared baking dish.
Arrange 5 to 6 tortillas over the soup mixture, then top with shredded cheese.
REPEAT THE PROCESS OVER AGAIN ENDING WITH THE SHREDDED CHEESE ON TOP.
(I USUALLY HAVE THREE LAYERS, TWO LAYERS WILL WORK ALSO.)
Bake uncovered for about 40 min. Or until hot and bubbly.
Remove from oven and let set for about 5 to 10 min. Serve with your favorite garnishes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 176 | ||
Calories from Fat: 88 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 233.1mg | 8 % | |
Potassium 201.3mg | 5 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 20.3g | 29 % | |
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: 176
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