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Ingredientes
- 4-5 whole chicken breasts
- 1 doz. corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. lowfat milk
- 1 onion, minced fine
- 1-1 1/2 cans green chili salsa (mild)
- 1/2 pound Cheddar cheese, grated
Direcciones
- Steam chicken breasts till tender. Bone chicken and cut in pcs. Cut tortillas in 1 inch squares. Mix soups, lowfat milk, onion and salsa. Spray 9 x 13 inch pyrex baking dish with Pam. Put 2 Tbsp. broth in bottom. Layer tortillas, chicken, soup; repeat. Top with cheese. Let stand in refrigerator overnight (24 hrs). Bake at 300 degrees for 1-1 1/2 hrs. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 133 | 47% |
| Total Fat 14.99g | 19% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.06g | |
| Cholesterol 56mg | 19% |
| Sodium 695mg | 29% |
| Potassium 345mg | 10% |
| Total Carbs 18.29g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.22g | 2% |
| Protein 19.25g | 31% |
