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(2)
60 minutes
Prep: 20 minutes
Cook: 40 minutes
526 calories per serving view nutrition facts
10 servings
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| 3 | pounds | chicken | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1 | each | bay leaf | |
| 1 | cup | green bell pepper | chopped |
| 1 | cup | onion | chopped |
| 1 | stick | butter | or margarine |
| 2 | cans | soup, cream of chicken | |
| 2 | cans | soup, cream of mushroom | |
| 10 | ounces | tomatoes, canned | seasoned with green chili |
| 12 | each | corn tortillas | bite size pieces |
| 1 1/2 | cup | cheddar cheese | shredded |
Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and ROTEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9 inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times.
Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.
Loved this recipe. Easy to make ahead of time and make more than one batch.
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We have just made and eaten this dish and it was excellent. Thank you.
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| % Daily Value* | |
| Total Fat 34.0g | 53% |
| Saturated Fat 13.0g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 1033mg | 43% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 41.0g | 83% |
| Vitamin A | 13% | Vitamin C | 27% | |
| Calcium | 7% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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