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Add a photoRecipe from The Advocate, Baton Rouge, Louisiana, June 18, 2009.
Ingredientes
- 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
- 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.
- 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.
- 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.
- 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.
- 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% |
