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Ingredientes
- 2 lb Skinned chicken
- 1 sm Onion, quartered
- 1/4 c. Butter
- 1 x Carrot
- 2 tsp Chili pwdr
- 1 x Bell pepper, minced
- 1/4 c. Reserved chicken stock
- 1 c. Minced onion
- 1 lb Cheddar cheese, grated
- 1/2 c. Oil
- 15 x Red corn tortillas (or possibly reagular corn tortillas If you cannot get them)
- 3/4 c. Pace's picante sauce
- 1 can Cream of mushroom soup
- 1 can Cream of chicken soup Lowfat sour cream & cilantro To garnish
Direcciones
- Place chicken, carrot and small quartered onion in a saucepan and cover with water. Bring to a boil and simmer for 15 mins. Strain the chicken and vegetables, saving the broth. Throw away the vegetables. Chop the chicken up after it has cooled off.
- Saute/fry the minced onions and bell peppers till the onions are trans- lucent and the bell peppers are softened. Combine the soups, chili pwdr, saut#ed onions and green peppers and chicken. Add in the 1/4 c. of chicken broth to moisten.
- Heat the oil. Dip the tortillas quickly into the warm oil for no more than five seconds.
- Place five (5) tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mix, then layer 1/3 of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mix, 1/3 of the cheese, Top with 5 more tortillas, picante sauce and the remaining cheese.
- Bake for 30 min at 350 F and garnish with lowfat sour cream and cilantro.
- Makes 8 servings. Serve with refried beans and flour tortillas.
- I know you'll like it. Let me know how you like it.
- Robert (Bob) Clutter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 638g | |
| Recipe makes 4 servings | |
| Calories 1456 | |
| Calories from Fat 981 | 67% |
| Total Fat 110.81g | 139% |
| Saturated Fat 42.55g | 170% |
| Trans Fat 0.7g | |
| Cholesterol 271mg | 90% |
| Sodium 1963mg | 82% |
| Potassium 821mg | 23% |
| Total Carbs 51.85g | 14% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.26g | 4% |
| Protein 65.35g | 105% |
