Ingredients

  • 1 can cream of chicken soup
  • 7 ounces green chiles (whole, rinsed and shredded, if not available, use green enc)
  • salt (to taste)
  • garlic salt (to taste)
  • pepper (to taste)
  • 1 onion (medium, chopped)
  • 12 corn tortillas
  • 1/2 pound monterey jack cheese
  • 1/2 cup chopped tomatoes (optional)
  • 1/4 cup sweet red peppers (chopped, optional)
  • chicken (Leftover, optional)

Directions

  1. Preheat oven to 350.
  2. Turn soup into bowl and dilute with one can of water. Add chiles (or green sauce) and season with salt and pepper.
  3. Microwave the tortillas for about 90 seconds on high, until they're pliable. (Or, do it the hard way, heat oil in a large skillet and add tortillas one at a time until pliable.)
  4. Line an 11 x 17" baking dish with 4 tortillas. Top with layer of sauce, onion, cheese, tomatoes and red peppers (and that leftover chicken if you have some).
  5. Make two more layers as above and end with layer of cheese.
  6. Place in oven for about 30 minutes.
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NutritionView more

840Calories
Sodium53%DV1280mg
Fat52%DV34g
Protein169%DV86g
Carbs16%DV49g
Fiber28%DV7g

PER SERVING *

Calories840Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat16g80%
Trans Fat
Cholesterol270mg90%
Sodium1280mg53%
Potassium1300mg37%
Protein86g169%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber7g28%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* 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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