Spanish Chicken Casserole Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cooked chicken2 Cup (32 tbs), chopped without skin (White Meat Only)
 Canned mushroom stems and pieces8 Ounce, drained, rinsed (1 Can)
 Fat-free sour cream/Non-fat plain yogurt16 Ounce (1 Container)
 Onion1⁄2 Large, chopped
 Canned chopped green chiles4 Ounce (1 Can)
 Sliced water chestnuts1 Can (10 oz), drained
 Canned fat free chicken broth14 Ounce (1 Can)
 Corn tortillas16 , cut in forths
 Non fat cheddar cheese2 Cup (32 tbs), grated
 Cornstarch1 Tablespoon
 Flour1 Tablespoon
 Fat free chicken broth3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3021 Calories from Fat 473

% Daily Value*

Total Fat 51 g78.4%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 261.9 mg

Sodium 4390 mg182.9%

Total Carbohydrates 451 g150.4%

Dietary Fiber 24 g96.1%

Sugars 12.4 g

Protein 181 g362.4%

Vitamin A 301.2% Vitamin C 198.2%

Calcium 121% Iron 120.3%

*Based on a 2000 Calorie diet

Directions

Saute chopped onion in 3 Tbs. chicken broth over low heat.
Add 14 oz. chicken broth and sour cream or yogurt and continue to simmer.
Add flour and cornstarch and mix with a wire beater to blend.
Stir in water chestnuts, green chiles, and mushrooms.
Cut tortillas into fourths.
Line a large casserole dish sprayed with non-fat cooking spray with part of the tortilla pieces.
Fold chicken into sauce.
Spoon chicken sauce over tortillas and sprinkle 1/2 of grated cheese on top.
Repeat layers topping with cheese.
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