Place chicken in pot, cover with cold water and simmer slowly until done. Reserve 2/3 cup of chicken broth. Cut chicken into chunks, refrigerate.
Combine broth, condensed soups, rotel, stewed tomatoes (undrained) and chilies in dutch oven. Simmer 30 minutes, stirring frequently.
Preheat oven to 350. Heat oil in large skillet. Add onions, green onions, garlic powder and cumin. sauté until onion is tender but not brown. Stir onion mixture and cooked chicken into soup mixture.
Spread half of the tortilla chips in 13x9 baking dish. Sprinkle Cheddar over tortillas. Pour half the sauce mix over cheese. Spread remaining tortilla chips over sauce. Pour remaining sauce over tortilla chips. Sprinkle with Monterey Jack. Bake for 20 to 30 minutes.
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|Serving Size: 1 Serving (3250g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1515 (38%)|
|Amt Per Serving||% DV|
|Total Fat 168.3g||224 %|
|Saturated Fat 73.4g||367 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 1416.3mg||436 %|
|Sodium 6860.5mg||237 %|
|Potassium 6294.1mg||166 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 65.3g|
|Protein 522.2g||746 %|
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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: 3987
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