Place chicken in a saucepan with enough water to cover. Bring to a boil then simmer 20 minutes. Set aside to cool.
Preheat oven to 325. Prepare an 8x8 or 9x9 pan (a little cooking spray will do nicely.)
Shred the chicken. Mix in the beans, chiles, 1/2 cup of the cheese, the cumin and pepper.
Slice each tortilla into 3 strips. Layer half the tortillas in the pan. Pour half the filling on top. Create a second layer of tortillas. Pour the rest of the filling in. Top with 1/2 cup cheese. P6.
Bake 30 minutes. Cheese should melt and be lightly browned. Let stand 5 minutes to set. Serve with salsa.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6|
|Calories from Fat: 239 (34%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 73.7mg||23 %|
|Sodium 348.6mg||12 %|
|Potassium 693.8mg||18 %|
|Total Carbohydrate 87.5g||26 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 73.5g|
|Protein 30.8g||44 %|
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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: 696
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