Cook chicken until slightly brown on both sides. Add onions and bell peppers and cook
until vegetables are tender. Stir in the enchilada sauce, the cream, the chilli power, and
the green peppers, and cook 5 more minutes, stirring frequently. Line the bottom of
baking pan with half the chips. Spread over with the chicken mixture. In a bowl, mix the
soups and spoon evenly over the chicken. Layer with the rest of the chips, and the rotel
tomatoes. Place in oven and bake for 20 minutes at 350 F. Top with the cheese, and
bake until the cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (391g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 499 (42%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 21.5mg||7 %|
|Sodium 852.6mg||29 %|
|Potassium 665.3mg||18 %|
|Total Carbohydrate 157.4g||46 %|
|Dietary Fiber 12.4g||49 %|
|Sugars, other 145g|
|Protein 17.6g||25 %|
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: 1194
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