Chicken n' Chile Casserole



Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (421.3 g)
  • Calories 550.8
  • Total Fat - 18.7 g
  • Saturated Fat - 7 g
  • Cholesterol - 145.4 mg
  • Sodium - 1289.9 mg
  • Total Carbohydrate - 75.5 g
  • Dietary Fiber - 10.6 g
  • Sugars - 16.2 g
  • Protein - 22 g
  • Calcium - 301.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.3 mg

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In
 

Step 1

Preheat oven to 350 degrees F.

Step 2

In a bowl mix together the first 6 ingredients (-chicken, cooked).

Step 3

Lightly fry the tortillas in oil and drain.

Step 4

Line a 9 x 13 inch baking dish with half of the tortillas, add half of chicken mixture, half of the onions and half of the cheese.

Step 5

Repeat layers, ending with cheese.

Step 6

Bake for 30 minutes.

Step 7

***variations: add 1 cup of sour cream to the soup mixture.

Step 8

***variation: onion cream of mushroom sop and the cheese and stir in 1 jar (8 oz) processed cheese spread into the soup mixture.

Step 9

***variation: omit the corn tortillas and layer the chicken and sauce with 1 package (9 oz) corn chips or tortilla chips

Step 10

***variation: omit the chicken from the soup mixture. Omit the onions and cheese from the recipe. Add 1/2 cup sherry to the sauce and pour over the baking chicken pieces, bake, uncovered 20 minutes longer.

Tips & Variations


No special items needed.

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