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Ingredientes
- 1 onion, finely minced
- 1 c. finely minced green pepper
- 1/2 c. finely minced celery
- 3 tbsp. butter
- 1 (10 ounce.) can tomatoes with green chilies
- 1 (10 ounce.) can Cheddar cheese soup, undiluted
- 1 (10 ounce.) can cream of mushroom soup, undiluted
- 1 c. chicken broth
- 1/4 c. minced pimientos
- 1 chicken, boiled and cut in bite size pcs
- 1 (8 ounce.) pkg. corn tortilla chips
- Grated Cheddar cheese
- Ripe olives, minced
Direcciones
- Preheat oven to 350 degrees. Saute/fry onions, green peppers and celery till tender. Crush the tomatoes and add in the soups, broth and pimientos to sauteed vegetables. Stir till smooth. Heat till very warm but not boiling.
- In a 9 x 13 inch baking dish, layer 2 c. chicken, half the chips, and another layer of each. Pour warm soup mix over casserole and top with grated cheese. Sprinkle with sliced olives. Bake 30 min or possibly till bubbling warm. Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 258 | 60% |
| Total Fat 28.86g | 36% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.01g | |
| Cholesterol 93mg | 31% |
| Sodium 665mg | 28% |
| Potassium 351mg | 10% |
| Total Carbs 18.57g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.06g | 1% |
| Protein 23.68g | 38% |
