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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. | 3. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2	pounds	skinless boneless cooked diced	806.9352	0.0	179.5204	4.5333
cream celery soup	1	can	condensed	208.2159	26.9937	3.0117	8.9979
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
tomato green chile pepper	1	can	diced	806.9352	0.0	179.5204	4.5333
green chile	1	can	diced	806.9352	0.0	179.5204	4.5333
onion	1		chopped	64.0	14.944	1.76	0.16
garlic powder	1	pinch		0.6413	0.1409	0.0321	0.0014
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cheese spread	16	ounces	processed	1315.4165	39.5986	74.4344	96.2976
corn tortilla	10			-	-	-	-

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