Great to make ahead and freeze.
Cook onions in butter until tender. Stir in flour, water, bouillon and cook until thickened. In separate bowl combine 1 c. sauce with chopped chicken, 1 c. cheese, and green chiles, then mix together. Pour 1/2 of sauce on bottom of 9 x 13 pan. Fill the tortillas with equal parts of the chicken mixture and arrange in baking dish. Bake at 350 to 375 degrees. Pour remaining sauce over tortillas. Top with remaining cheese. Garnish with fresh diced tomatoes, cilantro and green onions. Serve with Tortilla Chips
Julie Lemmon gave this to me.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 467 | ||
Calories from Fat: 297 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 154.6mg | 48 % | |
Sodium 2523.9mg | 87 % | |
Potassium 309.1mg | 8 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.2g | ||
Protein 37.9g | 54 % | |
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: 467
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