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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. | 2. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. | 5. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless	-	-	-	-
chicken bouillon	1	tablespoon		16.02	1.0806	0.9996	0.8328
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
onion	1	cup	chopped	64.0	14.944	1.76	0.16
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
red bell pepper	1/2	cup	diced	-	-	-	-
tomato green chile pepper	1	can	diced	-	-	-	-
chili bean	2	cans	drained	790.6447	101.6324	46.9781	28.8624
flour tortilla	12			-	-	-	-
colby monterey jack cheese	3	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.