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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred. | 2. In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together. | 3. Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes. | 4. Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		bone-in	-	-	-	-
cream mushroom soup	2	cans	condensed fat	661.8291	47.964	11.9724	47.964
tomato green chile pepper	1	can	diced drained	-	-	-	-
tortilla chip	1	package	baked low fat	-	-	-	-
cheddar cheese	3	cups	shredded	-	-	-	-
black olive	1	can		-	-	-	-
lettuce	2	cups	shredded	10.8	2.0664	0.9792	0.10800000000000001
tomato	1		chopped	32.76	7.0798	1.6016	0.364
cream	1	cup	reduced sour	792.0	15.96	8.712	83.23200000000001
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876

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