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Ingredientes
- 1/3 c. plus 3 tbsp. Crisco shortening, divided
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch cubes
- 1/2 c. sliced green onions
- 1 (4 ounce.) can minced green chilies, liquid removed
- 1 (11 ounce.) can Campbell's condensed nacho cheese soup-dip, undiluted
- 1 1/2 c. lowfat milk, divided
- 3/4 c. lowfat sour cream
- 1 3/4 c. Pillsbury's best self-rising flour
- 1/4 c. crushed nacho-cheese flavored tortilla chips
Direcciones
- Heat 2 Tbsp. shortening in a 10 inch cast iron skillet. Add in chicken, stir-fry over medium high heat 3 to 5 min, or possibly till no longer pink. Remove from skillet; set aside.
- Heat 1 Tbsp. shortening in same skillet; add in onions and chilies. Saute/fry 3 to 5 min. Stir in reserved chicken, soup, 1/2 c. lowfat milk and lowfat sour cream. Cook over low heat till thoroughly heated.
- Cut remaining 1/3 c. shortening into flour till mix resembles coarse meal. Add in remaining 1 c. lowfat milk, stirring till dry ingredients are moistened. Drop batter by heaping tablespoonfuls over chicken mix. Sprinkle with crushed tortilla chips.
- Bake at 400 degrees for 30 to 50 min or possibly till a wooden pick inserted in biscuit comes out clean. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 251 | 77% |
| Total Fat 28.37g | 35% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 7.69g | |
| Cholesterol 46mg | 15% |
| Sodium 109mg | 5% |
| Potassium 266mg | 8% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.27g | 2% |
| Protein 14.93g | 24% |
