Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, heat oil, then add onion bell pepper and garlic, Saute until onions are almost translucent (this is especially delicious if you cook this in the same skillet that you cooked your chicken in). Set aside. | 2. In a bowl combine, soups, onion.bell pepper, chicken, salsa, chili powder, cayenne, (optional) couple dashes of hot sauce (I use Tapatio) & 1 1/2 cups of cheese; Mix well. | 3. In a baking dish (I used a square 9 x 9), grease with a little cooking spray, then lay out four tortillas overlapping. Pour 1/3 of mixture from bowl on top of tortillas. Repeat steps, finally ending with putting the last 1/2 cup of cheese on top. | 4. Bake at 350 for 30-45 minutes or until bubbly. This is a great "freezer-meal", just wrap it up in a freezer dish, pop it in the freezer and thaw before you want to cook it, use the same cooking temp and time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	cups	cooked chopped	-	-	-	-
cream chicken soup	1	can		204.4978	27.7373	6.6927	7.5106
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
cheddar cheese	2	cups	shreeded	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
bell pepper	1/2	cup	diced	14.9	3.4568	0.6407	0.1267
garlic clove	1		pressed	-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
corn tortilla	12			-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334

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