Boil chicken and shred, set aside. In large pot add green enchilada sauce, sour cream, diced green chilis, cream of chicken soup. Add shredded chicken breast, stir. Simmer for 20-30 minutes.
Fry tortillas in oil until flimsy, not crispy/hard. In casserole dish layer tortillas, mixture, cheese. Repeat for however many levels you'd like. Bake at 350 degrees for 20-30 minutes. Enjoy!
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 306 (51%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 148.7mg||46 %|
|Sodium 1056.8mg||36 %|
|Potassium 479.9mg||13 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 23.5g|
|Protein 45.9g||66 %|
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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: 602
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