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Ingredientes
- 4 c. diced cooked chicken (save broth)
- 1 c. cream of chicken soup
- 1 c. mushroom soup
- 1 onion, chopped
- Dash paprika
- 4 ounce. can warm chili peppers, diced
- 1 doz. corn tortillas, cut into 1 inch squares or possibly lg. bag tortilla chips
- 12 ounce. sharp cheddar cheese, grated
- 1/2 c. lowfat milk
Direcciones
- Combine soups and broth, onion, paprika and chili peppers; mix well. Layer bottom of 13 x 9 inch baking dish with tortilla chips. Follow with layer of soup mix, a layer of cheese and layer of chicken. Repeat till ingredients are gone; end with cheese. Pour lowfat milk over all. Cover dish and chill till ready to bake. Bake 1 hour at 325 degrees. Hint: Even better if made 1 day in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 187 | 56% |
| Total Fat 21.03g | 26% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 529mg | 22% |
| Potassium 245mg | 7% |
| Total Carbs 15.75g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.63g | 1% |
| Protein 20.12g | 32% |
