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Tortilla Casserole With Chicken Recipe
|For salsa verde|
|Shredded cooked chicken||4 Cup (64 tbs), skinned|
|Sour cream||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Corn tortillas||12 , cut into 1/4 inch wide strips|
|Shredded cheddar cheese||4 Cup (64 tbs), firmly packed|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Ripe avocado||1 Large, thinly pitted, peeled and thinly sliced|
Serving size: Complete recipe
Calories 5719 Calories from Fat 3388
% Daily Value*
Total Fat 382 g588.3%
Saturated Fat 195.5 g977.3%
Trans Fat 0 g
Cholesterol 1249.2 mg
Sodium 4669.9 mg194.6%
Total Carbohydrates 262 g87.2%
Dietary Fiber 36.9 g147.4%
Sugars 17.7 g
Protein 286 g571.8%
Vitamin A 187.6% Vitamin C 70.1%
Calcium 453.3% Iron 108.9%
*Based on a 2000 Calorie diet
Place half the chicken in a 9- by 13-inch baking dish.
Spread with half the salsa.
Mix sour cream and whipping cream and spread half the mixture over salsa.
Top with half the tortilla strips and half the Cheddar cheese.
Repeat layers, using remaining chicken, salsa, cream mixture, tortilla chips, and Cheddar cheese.
Cover and bake in a 350° oven for 40 minutes.
Uncover, sprinkle with Parmesan cheese, and continue baking until cheese is bubbly (5 to 10 more minutes).
Remove from oven.
Let stand for 10 minutes; then arrange avocado slices on top of casserole.