Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
1127
Calories
62g
Protein
41g
Fat
127g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons butter, unsalted
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups heavy cream
- 1 1/2 cups shredded cheddar cheese
- 4.5 ounces Old El Paso Green Chiles
- 2 tablespoons mild salsa of your choice (I use the Roasted Chipotle Salsa from Trader Joe’s)
- 5.4 ounce box Old El Paso Nacho Cheese Stand n’ Stuff Shells, 10 count
- 20 grilled chicken slices, sliced thinly
- 4 cups thinly sliced romaine lettuce
- 1 cup halved cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes