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Ingredientes
- 2 c. cooked chicken, cubed
- 1 c. chicken broth
- 1 (10 3/4 ounce.) can cream of chicken soup
- 1/2 c. minced green chilies
- 1/2 c. minced onion (or possibly 2 tbsp. instant chopped onion)
- 1 clove garlic, chopped
- 8 corn tortillas, cut into quarters
- 1 c. Jack cheese, shredded
- 1 c. Cheddar cheese, shredded
- 1 ripe avocado
- Cherry tomatoes
Direcciones
- Combine chicken, broth, soup, green chilies, onion and garlic in bowl. In a buttered 2 qt casserole, layer 1/2 of the tortillas, chicken mix and 1/2 c. of each of the cheeses; repeat layers, omitting remaining cheese (to be added later). Cover. Bake at 350 degrees for about 50 min. Sprinkle on remaining cheese. Cover and let stand for 10 min. Arrange avocado (sliced) and tomatoes (sliced) on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 179 | 55% |
| Total Fat 20.07g | 25% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 508mg | 21% |
| Potassium 338mg | 10% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.86g | 1% |
| Protein 17.88g | 29% |
