Featured in the Honolulu Star-Bulletin on February 18, 2009.
In a large skillet, heat oil over medium heat. Sauté onions, garlic, and mushrooms; add chicken, soup, and green chiles. Dip corn tortillas in hot water, pat dry with paper towels and place 4 in the bottom of a 13 x 9 x 2-inch pan. Top with half of the chicken mixture and half of the cheeses. Repeat layers. Bake at 350°F for 20 minutes, uncovered. Makes 6 servings.
Approximate Nutrient Analysis per serving (with chicken skin):
500 calories, 31 g fat, 12 g saturated fat, 100 mg cholesterol, 750 mg sodium, 25 g carbohydrate, 4 g fiber, 2 g sugar, 30 g protein
Approximate Nutrient Analysis per serving (without chicken skin):
400 calories, 22 g fat, 10 g saturated fat, 80 mg cholesterol, 750 mg sodium, 25 g carbohydrate, 4 g fiber, 2 g sugar, 27 g protein
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