Contributed By: mgratiot
Josie Anderson (Sacramento Bee)
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Kids can help make it
Make Ahead
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
2 cups Diced, cooked chicken
1 can Chili (15 oz)
1 can Cream of mushroom soup, undiluted
1 can Cream of chicken soup, undiluted
1 1/2 cups Pace Picante Sauce, divided use
3/4 cup Sliced green onions with tops (or 1 onion chopped)
2 cups Grated cheddar or Monterey Jack cheese or a combination, divided use
12 Corn tortillas
Optional toppings: chopped tomatoes, avacado, lettuce
Preparation
Heat oven to 350 degrees. In a saucepan, combine chicken, chili, soups, 3/4 cup of the Pace Picante Sauce and onion. Bring to a boil, stirring frequently. Remove from heat. Stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Pace Picante Sauce evenly onto bottom of a 13x9-inch baking dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese. Continue baking 2 minutes. Let stand 10 minutes before serving. Top with optional topping and more picante sauce, if desired.
Cook's Notes
Use reduced fat soups and cheese to make healthier option.
Nutrition Information
Calories: 396
;
Total Fat: 17g
;
Saturated Fat: 8g
;
Polyunsaturated Fat: 3g
;
Carbohydrates: 39g
;
Protein: 25g
;
Sodium: 1398mg
;
Fiber: 5g