| |
| 4 |
|
boneless skinless chicken breast halves |
|
| 1 |
|
(10.75-oz.) can condensed cream of mushroom soup |
|
| 1 |
|
(10.75-oz.) can condensed cream of chicken soup |
|
| 1 |
|
(10-oz.) can diced tomatoes with green chilies, mild or hot |
|
| 1 |
|
(10-count) package flour tortillas |
|
| 2 cups |
|
shredded cheddar cheese |
|
|
|
| |
| Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart. |
| In large bowl combine chicken, both soups, and tomatoes; mix well. |
| Tear tortillas into fourths. In large baking pan layer tortillas, then chicken mixture and cheese. Repeat until chicken mixture and cheese are gone (best if top layer is cheese). Bake at 375°F until cheese is melted and hot. |
|
| |
| Servings: 5 |
| Preparation time: 15 minutes |
| Cooking time: 20 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| shredded cheddar cheese |
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|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
733.56 |
|
| Calories From Fat (37%) |
|
269.96 |
|
| |
|
% Daily Value |
| Total Fat 30.60g |
|
47% |
|
| Saturated Fat 13.68g |
|
68% |
|
| Cholesterol 162.47mg |
|
54% |
|
| Sodium 1914.86mg |
|
80% |
|
| Potassium 766.90mg |
|
22% |
|
| Carbohydrates 48.00g |
|
16% |
|
| Dietary Fiber 2.44g |
|
10% |
|
| Net Carbohydrates 45.56g |
|
|
|
| Protein 63.61g |
|
127% |
|
|
|
| |
| Recipe Type |
| Main Dish, Poultry |
| |
| Recipe Source |
|
Author: Lori Alterman From McLouth Kansas Source: Nestlé
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