From the largest ranch in Texas (King Ranch), this is a great Tex-Mex dish to bring to any potluck!
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat.
Saute the onion, bell peppers, and minced garlic until soft.
In a large bowl, add the softened pepper mixture, condensed soups, diced tomatoes, chicken broth, sour cream, cumin, paprika, chili powder, and oregano. Stir until sauce is well-combined.
In a separate mixing bowl, add the shredded rotisserie chicken, diced green chili's, onion and garlic powders and a little salt and pepper. Stir to combine well.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish.
Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheeses.
Spread a layer of chips over the cheese.
Spread remaining 1/2 the chicken over the chips, and top with almost all of the remaining sauce, reserving 1/2 cup sauce.
Top with 1/3 the cheese, chips, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes.
Serve topped with sour cream and a side of sweet corn bread casserole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 453 | ||
Calories from Fat: 300 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.3g | 44 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 90.1mg | 28 % | |
Sodium 1318.8mg | 45 % | |
Potassium 253.5mg | 7 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 13.1g | ||
Protein 24.6g | 35 % | |
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: 453
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