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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover chicken breasts with water, add 1/2 tsp salt, bring to a boil. Turn down to simmer and cook for 20-40 minutes (depending on the thickness) until white in center. Reserve 8 oz broth. Cool chicken and cut into small cubes. | 2. Preheat oven to 350 degrees. Lightly grease 9" X 13" casserole dish. | 3. Cut tortillas into 1" square pieces, set aside. | 4. Grate cheese, set aside. | 5. Mix broth, soup, milk or sour cream, chilies, olives, onion, cilantro and remaining salt. Set mixture aside. | 6. Layer into pan as follows: half the tortilla squares, half chicken, almost half broth mixture, remainder of tortilla squares, remainder of chicken, remainder of broth mixture. Top with cheese. | 7. Okay to refrigerate overnight at this point, or even freeze for a week. | 8. Bake at 350 degrees for 60 minutes or until bubbly in center. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
salt	1/2	teaspoon		-	-	-	-
chicken broth	8	ounces		70.3067	1.7009999999999998	10.0244	2.3587
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
milk	1	cup	sour	552.0	13.296	5.496	57.216
green chilies	12	ounces	mild chopped	91.8524	22.6909	0.0	0.0
olive	12	ounces	sliced ripe	799.4557	31.2978	40.1429	56.132
onion	1		chopped	60.0	14.01	1.65	0.15
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
salt	1/2	teaspoon		-	-	-	-
corn tortilla	12			-	-	-	-
monterey jack cheese	1/2		shredded	-	-	-	-

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