1. Position a rack in the upper third of oven; preheat to 400 degrees. Melt butter in large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 min. Sprinkle in flour, cumin, oregano & cayenne and stir until coated. Add the chicken broth and heavy cream, bring to a simmer. Cook until slightly thickened, about 2 min. Stir in the salsa and remove from heat. Stir in chicken, white beans & 1 cup cilantro.
2. Spray 3-quart baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom of pan, top with half of the chicken mixture. Spread another layer of chips on top and sprinkle with half of the cheese. Top with remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned, about 10 min. Top with more cilantro.
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|Serving Size: 1 Serving (739g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1061 (50%)|
|Amt Per Serving||% DV|
|Total Fat 117.9g||157 %|
|Saturated Fat 36.8g||184 %|
|Monounsaturated Fat 40.3g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 375.1mg||115 %|
|Sodium 1625.4mg||56 %|
|Potassium 2549.1mg||67 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 130.9g|
|Protein 116.1g||166 %|
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Calories per serving: 2119
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