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Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT. Presented by Pace mailer, 1995. Posted to MC-Recipe Digest V1 #1054 by "M. Hicks"
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 34.2mg||11 %|
|Sodium 781.5mg||27 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 7.7g|
|Protein 12.5g||18 %|
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Calories per serving: 178
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