Mexican Chicken Bake

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Dish type
Dinner
Serves
8
Ready in
1 hour*

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tbsp. butter
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1 (14-oz.) can chicken broth
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes with green chiles, undrained
  • 1 (11-oz.) pkg. 6-inch corn tortillas, torn
  • 4 cups shredded Monterey Jack cheese with jalapeños
  • 1 1/2 lbs. boneless, skinless chicken breasts, cooked and shredded
  • 1 tsp. ground black pepper

Directions

Prep Time
15 minutes*
Cook Time
45 minutes
Ready in
1 hour*
  1. Preheat oven to 350°F. Heat butter in a small skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring, until tender. Stir in chili powder and cumin; remove skillet from heat.
  2. In a blender combine broth, mushroom soup, tomatoes and 1 tablespoon of the onion mixture. Cover and blend on low speed until smooth.
  3. In a rectangular 3-quart baking dish, layer half the soup mixture, half the torn tortillas, half the chicken, half the remaining onion mixture, and half the cheese. Repeat layers with remaining ingredients.
  4. Bake, uncovered, 45 minutes or until heated through and lightly browned. Remove from oven and let stand 5 to 10 minutes before cutting into squares to serve.
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Nutritional Information

Serving Size
1
Per Serving
Calories 462, Calories Fat 227, Total Fat 25g, Saturated Fat 11g, Cholesterol 102mg, Sodium 1162mg, Carbohydrate 30g, Protein 30g
Serving Size1
Calories462
Calories Fat227
Calories (fat) extra49
Total Fat25g
Total Fat (extra)38
Saturated Fat11g
Saturated Fat (extra)60
Trans Fat0g
Cholesterol102mg
Cholesterol (extra)33
Sodium1162mg
Sodium (extra)48
Potassium197mg
Carbohydrate30g
Carbohydrate (extra)10
Fiber3g
Fiber (extra)12
Sugars4g
Protein30g
Omega30g
Vitamin A1002IU
Vitamin A (extra)20
Vitamin C18mg
Vitamin C (extra)30
Iron2mg
Iron (extra)12