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Mexican Chicken Bake Recipe
|Cut up cooked chicken||2 Cup (32 tbs)|
|Canned whole tomatoes||8 Ounce, undrained, cut up (1 Can)|
|Chopped onion||2 Tablespoon|
|Canned chopped green chilies||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Corn chips||2 1⁄2 Cup (40 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
Serving size: Complete recipe
Calories 5369 Calories from Fat 3436
% Daily Value*
Total Fat 382 g587.4%
Saturated Fat 113.2 g565.9%
Trans Fat 0 g
Cholesterol 773.4 mg
Sodium 5588.5 mg232.9%
Total Carbohydrates 321 g107.1%
Dietary Fiber 25.7 g102.7%
Sugars 9.7 g
Protein 175 g349.2%
Vitamin A 128.1% Vitamin C 50.5%
Calcium 243.8% Iron 46.9%
*Based on a 2000 Calorie diet
In small mixing bowl, blend sour cream, 3/4 cup Cheddar cheese, Monterey Jack cheese and egg.
Preheat grill for 10 minutes.
Grease 2-quart grill-safe casserole.
Spread half the corn chips in dish.
Layer with half the chicken mixture and half the sour cream mixture.
Repeat chicken and sour cream layers.
Top with remaining corn chips and 1/4 cup Cheddar cheese.
Bake using indirect MEDIUM heat with hood closed until heated through, about 1 hour.