Chicken and Green Chiles Casserole

Featured in Star-Bulletin on February 18, 2009.

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Ingredients:

1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
8 ounces fresh mushrooms
1/2 of a store-bought roasted chicken, shredded
1 can (10 1/2 ounces) cream of mushroom soup
1 large can (7 ounces) diced mild green chiles
8 corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Directions:

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 degrees 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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