Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- 20 each Corn Tortillas -- quartered
- 3 each Chicken Breast -- diced
- 1 large Onion -- diced
- 1 large Bell pepper -- diced
- 2/3 cup cheddar cheese -- grated
- 1 1/2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- 1 can Rotel Tomatoes
Directions
Sautee chicken until done in oil. Add onions, bell pepper, and garlic salt continue to sautee. When vegetables are soft, add tomatoes, soups, chili powder and salt to taste. Simmer for 10 minutes then layer tortillas, mixture and cheese until tortillas or mixture is completely used in 10 X 14 pan.
Place in oven and cook on 350° for 15 minutes. Cheddar cheese can be added to the top.
Category:Tex-Mex Recipes
Category:Tex-Mex Meat Dishes