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Cream Chicken Tacos

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Ingredients
  Onion 1 Large, chopped
  Tomato juice 3 Cup (48 tbs)
  Enchilada sauce 1 Cup (16 tbs)
  Rotel tomatoes 3⁄4 Cup (12 tbs)
  American cheese 3 Cup (48 tbs), grated
  Heavy cream 2 1⁄4 Cup (36 tbs)
  Mushrooms 3 Cup (48 tbs)
  Tortillas 12 (1 Package)
  Hot oil 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Chickens 2 , cooked, boned and cut into chunks
Directions

Saute onions until yellow.
Add tomato juice, enchilada sauce, tomatoes, cheese and cream, and simmer for 1 hour.
Add mushrooms.
Fry tortillas in oil until crisp.
Layer tortillas, chicken and mushroom sauce in large oven-proof casserole.
Refrigerate overnight.
Bake at 350° for 1 hour

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9457 Calories from Fat 6282

% Daily Value*

Total Fat 700 g1077.2%

Saturated Fat 310.7 g1553.4%

Trans Fat 0 g

Cholesterol 2521.2 mg840.4%

Sodium 6109.8 mg254.6%

Total Carbohydrates 289 g96.3%

Dietary Fiber 45.7 g182.8%

Sugars 66.4 g

Protein 502 g1003.2%

Vitamin A 456.1% Vitamin C 340.6%

Calcium 385.4% Iron 169.7%

*Based on a 2000 Calorie diet

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Cream Chicken Tacos Recipe