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Recipe from The Advocate, Baton Rouge, Louisiana, June 18, 2009.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8-10
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Ingredientes

Cost per serving $0.61 view details
  • 1 3-3 1/2 # chicken">chicken or chicken">chicken pieces
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • Salt & pepper to taste
  • 1. 10 3/4 oz. Cream of Mushroom soup (I prefer cr. of celery)
  • 1 10 3/4 oz. Cream of Chicken Soup
  • 8 oz.s. Grated Cheddar Cheese
  • 1 12 count pkg.Corn Tortillas. (Not flour)
  • chili powder
  • 1 10 oz can Rock-tel Original orMild Tomatoes& Green Chillies,
  • UNdrained
  • Garlic salt

Direcciones

  1. boil chicken until tender in water with onion, celery, bell pepper, salt, and pepper. Reserve stock but remove chicken and vegetables. Cool slightly and cut chicken into bite-size pieces.
  2. Combine soups and grated cheese. Just before assembling casserole, soak tortillas in boiling stock for just a second. They will fall apart if left in longer. If they breakup layer them anyway.
  3. Spray a 9x12 inch baking dish with nonstick cooking spray. Start layering casserole in this order: first half of the tortillas, half of the chicken and vegetables, then sprinkle to taste,with chili powder and garlic salt ;and then half of the soup mixture. Repeat with another layer, ending with the soup mixture.
  4. Next, cover the top of the casserole with UNdrained Ro-tel Tomatoes & Green Chilies. Juices in the casserole should be about half the depth of the dish; if not, add a little more of the stock.
  5. Bake uncovered in a 350 degree oven for 30 minutes or until. bubbly or until lightly brown and bulbbly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 162g
Recipe makes 8 servings
Calories 256  
Calories from Fat 63 25%
Total Fat 7.01g 9%
Saturated Fat 1.77g 7%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 765mg 32%
Potassium 200mg 6%
Total Carbs 43.48g 12%
Dietary Fiber 2.3g 8%
Sugars 19.48g 13%
Protein 4.68g 7%
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