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Ingredientes
- 12 corn tortillas (6 inches)
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 TBSP oil
- 1 garlic clove, minced
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 TBSP chili powder
- 2 cups (8 ozs.) shredded cheddar cheese, divided
Direcciones
- In a small skillet, toast each tortilla on medium high heat for 20-25 seconds each side and set aside.
- In a large nonstick skillet, saute the onion, celery and peppers in oil until crisp-tender.
- Add garlic; cook 1 minute longer.
- Stir in the chicken, soups, tomatoes and chili powder.
- Line the bottom of a 3-qt. baking dish with half of the tortillas;
- Top with half of the chicken mixture and 1 cup cheese.
- Repeat layers.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 190 | 50% |
| Total Fat 21.47g | 27% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.13g | |
| Cholesterol 80mg | 27% |
| Sodium 642mg | 27% |
| Potassium 435mg | 12% |
| Total Carbs 21.57g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.22g | 2% |
| Protein 25.26g | 40% |
